Fennel Potatoes

Cut in medium pieces and boil - a bunch of red potatoes - 4 to 6 cups worth, or as many as you have.

In a large casserole pot saute:

olive oil

2 tbsp butter

1/2 of a chopped yellow onion

several chopped green onions

handful of thinly sliced celery (1/2 - 1 cup)

handful of thinly sliced fennel bulb (1/2 - 1 cup)

salt, pepper

Add the soft boiled potatoes, mash and mix with more olive oil over medium heat until lumpy, mushy, smashed.  Add 1/2 cup shredded parmesan and mix until melted in.  Then serve it up.