Leek/Fennel Mashed Potatoes

• 2 medium leeks (white and pale green parts only), quartered lengthwise, finely chopped
• 1/2 teaspoon salt
• 2 teaspoons butter
• 1 1/2 lb Yukon Gold potatoes
• 1 medium fennel (aka anise) bulb, stalks trimmed flush with bulb, bulb halved lengthwise and thinly sliced crosswise
• 1/3 cup chicken broth
• 2/3 cup milk, warmed
• 1/2 teaspoon black pepper

1. Rinse leeks in a bowl of water, then drain in sieve.
2. Cook leeks with 1/4 teaspoon salt in 1 teaspoon butter in pan over medium-low heat, stirring occasionally, until soft and beginning to brown, 6-8 minutes, then remove.
3. Optionally peel potatoes, quarter them, and cover with salted cold water in pot, simmering 20 to 25 minutes.
4. Cook fennel with remaining 1/4 tsp. salt in remaining tsp. butter in pan over moderate heat, stirring occasionally, until softened, ~5 minutes. Add broth and simmer, covered, until tender, ~10 minutes.
5. Drain potatoes and mash in pot. Stir in milk, leeks, fennel, and pepper.