Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Potatoes, peeled & quartered |
| 2 \N | Fennel bulbs, trimmed and chopped |
| 2 cups | Defatted chicken broth |
| ½ cup | Skim milk |
| 2 tablespoons | Unsalted butter, melted |
| \N \N | Salt to taste |
| \N \N | White pepper to taste |
| 2 tablespoons | Grated Parmesan |
| 2 tablespoons | Flavored bread crumbs |
Boil potatoes until tender; about 30 minutes. Drain well. Transfer to a mixing bowl and mash well. Meanwhile, in another saucepan, combine fennel with the broth and cook over medium heat until tender; about 15 minutes. Drain and puree in food processor. Add to potatoes along with the milk and butter. Then transfer to oven-proof casserole; top with Parmesan cheese and bread crumbs. Brown under broiler for a few minutes.