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Fennel and Black Olive Mashed Potatoes
The secret here is blooming toasted fennel seeds in warm milk and butter before mashing. It carries a sweet, aromatic anise flavor straight through the fluffy potatoes. The briny bite of chopped black olives cuts through the rich dairy to balance the whole dish. You'll find it makes a deeply savory side for roasted meats or hearty stews.
Equipment
- Stovetop
- Saucepan
- Skillet
Ingredients
- 750g floury potatoes, such as Maris Piper, peeled and cut into large pieces
- 2 tsp fennel seeds and/or a handful (20–30g) fresh fennel fronds, finely chopped
- 60g butter
- 150ml whole milk
- 150g stoned black olives, chopped
Instructions
- 1Place the potato chunks in a large pot and cover them completely with cold water. Stir in a generous pinch of salt, put the lid on, and bring the water to a boil.
- 2Reduce the heat to a simmer. Leave the pot partially covered and cook for about 20 minutes until the potatoes are completely tender.
- 3Toast the fennel seeds in a small, dry frying pan over medium heat for a few minutes until they smell fragrant. Transfer the seeds to a spice grinder or mortar and pestle, then grind them into a fine powder. Toasting the seeds first releases their essential oils for a much deeper flavor.
- 4Combine the butter, whole milk, and ground fennel seeds in a small saucepan. Warm the mixture gently over low heat until the butter melts, then reduce the heat to the lowest setting. Let the fennel infuse into the milk while the potatoes finish boiling, keeping a close eye on the pan so the milk doesn't boil.
- 5Drain the cooked potatoes and let them sit in the colander for a few minutes to steam off excess moisture. Steaming off the moisture prevents a watery mash. Return them to the warm pot and mash or pass them through a potato ricer until completely smooth.
- 6Pour the warm infused milk mixture into the potatoes and beat until well combined. Fold in the chopped black olives and fresh fennel fronds if you're using them. Taste and adjust the seasoning with salt and freshly ground black pepper.
Notes
- Variation: If you prefer to omit the fennel seeds, simply warm the plain milk and butter in a saucepan just before you're ready to mash.
- Storage: Keeps in the fridge for up to 3 days in an airtight container.
- Reheat: Warm gently on the stove with a splash of extra milk to restore the creamy texture.
Recipe Details
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