Cheese and Potato Mash in Fennel Skins – *

(*) In Switzerland, mashed potatoes are often called Kartoffelstock.

For the mashed potatoes, steam potatoes in boiling salted water or alternatively in steam for 20-25 minutes until soft.

Drain, allow to drain.

Steam fennel skins with lid closed until just tender, place in baking dish. Add meat stock.

For the mashed potatoes, heat cow’s milk and butter. Turn potatoes through passe-vite directly into it, season. Stir until the mashed potatoes are fluffy and hot. Cool down a bit. Then pour into a piping bag fitted with a serrated nozzle.

Squirt mashed potatoes into fennel shells, sprinkle with Sbrinz.

Bake in the middle of the oven heated to 220 degrees Celsius for 15-20 minutes. Garnish, put on the table.

Serve with salad.

Finely slice the rest of the fennel, put on the table with a lemon yogurt sauce.

Gratinate mashed potatoes, e.g. in hollowed out tomatoes.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

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