Spicy stir-fried mashed potato and fennel

Name: Spicy stir-fried mashed potato and fennel
Cook time: 30 min
Yield: 2-3 as a side dish
Cuisine: Contemporary
Ingredients: 500g starchy potatoes, peeled (see note); 1 fennel bulb; 3 tbsp vegetable oil; 4 garlic cloves, minced; 2 spring onions, sliced; ½ tsp smoked paprika; ½ tsp salt; cracked black pepper; 1 tbsp chilli oil or to taste

Loosely inspired by colcannon, the Irish dish combining spuds and greens, this is like no mash you’ve experienced before.

Rosheen Kaul

June 11, 2025

Spicy stir-fried mashed potato and fennel is loosely based on colcannon.Armelle Habib; STYLING: Lee Blaylock

easyTime:< 30 minsServes:2-3 as a side dish

This dish combines the smoky, spicy flavours of Yunnan mashed potato with gorgeous caramelised fennel, loosely inspired by colcannon, the hearty Irish dish combining mashed potato with greens.

The smoke comes from stir-frying boiled potatoes over high heat with heady spices, mashing them as you go and capturing the flavour of hot oil, then folding through slices of caramelised fennel. The dish is finished with a sprinkling of fronds and your favourite chilli oil. You’ve never experienced mash like this.

Ingredients

500g starchy potatoes, peeled (see note)
1 fennel bulb
3 tbsp vegetable oil
4 garlic cloves, minced
2 spring onions, sliced
½ tsp smoked paprika
½ tsp salt
cracked black pepper
1 tbsp chilli oil or to taste

Method

Step 1
Cut the potato into 1.5cm dice and boil until tender, 10-12 minutes. Drain and set aside, but reserve 2 tablespoons of the starchy cooking water.
Step 2
Prepare the fennel by slicing off the stems and fronds and setting them aside. Cut the bulb in half vertically, remove the core and slice thinly. Slice the stems, pick and wash the fronds, and set the stems and fronds aside separately.
Step 3
Add 1 tablespoon of oil to a seasoned wok, large cast-iron pot or non-stick frying pan and heat until smoking. Add the sliced fennel bulb, and caramelise all over (3-4 minutes). Remove from the pan and set aside.
Step 4
Add another tablespoon of oil to the pan and heat to a shimmer over medium heat, then add the garlic, spring onion and smoked paprika. Stir-fry until the garlic and onion are softened and fragrant, about 2 minutes.
Step 5
Add the cooked potatoes, along with the reserved cooking water, to the pan and, using a wooden spoon or spatula, start stir-frying the potatoes, crushing them as you go. The heat should be high enough that the oil is sizzling. You’re looking for textural contrast, so don’t worry about mashing the potatoes until smooth.
Step 6
Add the remaining tablespoon of oil to the pan and continue frying the potatoes for 2-3 minutes. This will prevent them from becoming a gluey mess. Add the salt, caramelised fennel, the sliced fennel stems and a few turns of black pepper. Stir-fry for another 10-15 seconds and taste, adjusting with salt and pepper if necessary. Transfer to a plate in a nice mound, top with the fennel fronds and as much chilli oil as you like.