1 1/2 lb Potatoes, peeled & quartered
2 Fennel bulbs, trimmed and
-chopped 2 c Defatted chicken broth
1/2 c Skim milk
2 tb Unsalted butter, melted
Salt to taste White pepper to taste 2 tb Grated Parmesan
2 tb 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.