Caramelized Onion and Fennel Mashed Potatoes
Pureed vegetables are comforting and healthy side dishes that pair well with simply grilled or roasted meat or fish.
- Servings: 8
Source: Martha Stewart Living, November 1999
- 3 pounds Yukon gold potatoes, about 8 medium potatoes
- 1 Vidalia onion, peeled and coarsely chopped, about 1 cup
- 1 fennel bulb, core removed, coarsely chopped
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 eight-ounce container low-fat sour cream
- 1 cup 1 percent milk
- Olive-oil cooking spray
Place potatoes in a large saucepan with enough cold water to cover. Place over high heat, and bring to a boil. Reduce heat to simmer, and cook until potatoes are tender when pierced with a fork, about 20 minutes. Drain in a colander, and carefully remove skins. Pass potatoes through a ricer into a large bowl.
Meanwhile, coat a large saute pan with olive-oil cooking spray, and place over medium heat. Add onion, fennel, sugar, salt, and pepper, and saute until onions are tender and caramelized, about 15 minutes. If pan begins to brown before fennel and onion are cooked, add water, 1/4 cup at a time, and continue cooking. Transfer fennel mixture to the bowl of a food processor, add sour cream, and puree until mixture is smooth. Place milk in a small saucepan, and bring to a boil. Whisk milk and sour-cream mixture into potatoes until smooth and fully incorporated. Serve.