1 ½poundspotatoesI used 3 red potatoes and 1 yellow potato
4cupschicken stockvegetable broth, or water
⅓cupyogurtorganic, plain or greek yogurt
saltpepper to taste
optional: parmesan or asiago cheese and parsley to garnish
Instructions
Warm the oil/butter over medium heat in a large sauce pan. Add the minced anchovies and cook until they’re super mushy, 1-2 minutes. (If using anchovy paste, just saute it for 30 seconds or so). Add the fennel and garlic and cook just until soft. Remove vegetables and place in blender. Blend until smooth, adding a touch of the broth as necessary, and return to pan.
Add potatoes to pan with half the remaining vegetable broth, salt, pepper, and seasonings. Bring to a boil, then reduce to a simmer for about 30 minutes or until potatoes are super soft. Mash the potatoes well, then add remaining vegetable broth and cook another 5 minutes. Be sure to add additional seasonings to taste! *Note: You can skip a few steps if you want to puree your potatoes in a blender or using an immersion blender. I find that it makes the potatoes gluey and I prefer to just mash them separately!
Stir in the yogurt when you’re ready to serve it. Ladle into bowls, then top with your garnishes of choice and enjoy!