Fennel mashed potatoes

I got the idea for these fennel kissed mashed potatoes by our organic lady at the farmer's market who told us about all the wonderful things you can use fennel greens for. We always cook with fennel, but never found much of a use for the herb part, and she inspired me to try something new. These mashed potatoes are so easy- even if you never cook at all you can do this. You can use as many or as little potatoes as you want.. you honestly can't go wrong with the other ingredients anyway. Adjust them to your personal taste if you mess with the number of potatoes. Enjoy!

Ingredients

6 small potatoes (red bliss size) or 2-3 large potatoes
1 ½ cup of almond milk
handful of fennel herbs (the green topper on a fennel bulb that looks like dill) or you can use dill instead!
Tablespoon of garlic
Sea salt and black ground pepper to taste
Teaspoon of lemon juice

Directions

Boil your potatoes in a large pot of water, or microwave them on "potato" setting (I told you it was easy!) until well cooked and soft.

Put your potatoes in a medium to large sized mixing bowl and mash them with a potato masher. We don't have one so I actually used a lettuce chopper and it worked great. You can even use a fork. Mash them good, don't worry if there are chunks of skin left though.

Chop up your fennel or dill as small as possible and add into the bowl of potatoes with your almond milk, lemon juice, garlic, salt and pepper. Mix well.

Once well mixed, you're all done. Enjoy!