Caramelized Onion and Fennel, Basil Mashed Potatoes with Steak

A twist on a throwback to the early 2000s when Yukon gold and caramelized mashed potatoes were all the rage. Gold potatoes are a must for this recipe, no substitutes! The caramelized onions provide sweetness. Adding the fennel and basil provides an herbal punch. The pureed onions and fennel replace the need for cream, but butter is still recommended. We paired this with steak, but it can go with poultry, veggies, particularly balsamic marinated vegetables.

Equipment

Blender/Food Processor

Non Stick Pan

Potato Peeler

Large Stock Pot & Lid

Large Strainer/Colander

Potato Masher

Ingredients

1 lb baby gold or Yukon gold potatoes (mandatory)

1 medium sized sweet onion.

1 medium sized fennel bulb

2 Tbsp butter

Salt

Black Pepper

handful of chopped basil

Optional (clove of garlic)

Steak rub

Ground Sage

Granulated Garlic

Kosher Salt

White Pepper

Avocado Oil

Steps

Boil the potatoes

1. Peel the potatoes, leave some skin on as desired for aesthetic and texture.

2. Chop potatoes into uniform pieces (2 inch cubes)

3. Add potatoes to the large stock pot, add cold water, Fill to +2 inches over potatoes.

4. Salt liberally, bring pot to a boil over medium-high heat. Cover optional (if water is being absorbed too quickly, cover the pot, and/or add more water)

5. Once the potatoes are fork tender (15-25 mins), strain water from the pot, (watch for burns) or run the potatoes through a colander and add back to the Stock Pot..

6. Steam potatoes in the stock pot at medium-low heat- with the lid on for 5 minutes.

Caramelizing Onions and Fennel

1. Slice/Julienne the onions as thin as possible. the easiest way to do this is to cut off both ends of the onion, peel the outer layer, then slice it in half so you have a flat edge to face down on a cutting board. then simply slice down with a chef's knife.

2. For the fennel, cut off the green stems, peel the outer layers and slice off the base/knob. Cut in half, then slice down.

3. In a non stick pan (medium sized is better, crowding will work in your favor), add the onions and fennel together, add salt, black pepper, and 2 Tbsp of olive oil and set to medium heat on a smaller burner.

4. Stir the onions and fennel periodically, for about 20 minutes. Add olive oil if it appears to be drying out. The end result should be golden and soft onions. Golden and firm onions means the heat was too high. If adding garlic, add them about 5 minutes before removing the mix from the heat.

5. When softened and ready, puree in a food processor (add any necessary water, or water from the potatoes to help liquify). The consistency should be as thick as possibly, and no thinner than baby food. Set aside

Finishing Potatoes

1. Once the potatoes are steamed and all the liquid has evaporated, mash the potatoes with a hand masher, (just 1or 2 go arounds).

2. Slowly add in the chopped basil, butter and the caramelized onion and fennel mixture while continuing to mash. Be careful not to over-whip/mash, which can result in gummy mashed potatoes. It is not mandatory to use all of the liquid, there are many factors that can lead to variations, so add slowly and find a texture and taste that works. Salt can be added at any point (the onion mixture should have salt).