Instructions: Bring large pot of salted water to boil. Add fennel bulbs; cook until slightly softened, about 5 minutes. Add potatoes and boil gently until fennel and potatoes are very tender, about 25 minutes.

Meanwhile, combine 1/2 cup half-and-half, fennel seeds, and tarragon in small saucepan; bring to simmer. Remove from heat; cover to keep warm.

Drain potato mixture; return to pot. Stir over medium heat until any excess liquid evaporates, about 2 minutes. Add hot half-and-half mixture and butter and mash until vegetables are almost smooth (small fennel bits may still remain). Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and thinning with more half-and-half, if desired.)

Transfer mashed potato mixture to bowl. Sprinkle with reserved chopped fennel fronds and serve.

This recipe yields 6 servings.

Comments: Both fresh fennel and fennel seeds flavor this creamy mash of Yukon Golds. It can be made eight hours ahead and rewarmed.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.