Roasted Fennel Mashed Potatoes with Balsamic Vinegar

Do you ever have an idea in your head? Like a really good one. But it doesn't turn out exactly how you thought it would. It turns out good enough. But not like the really good idea you had in your head.
That was what happened with these mashed potatoes with roasted fennel. Ideally, I would've made a fennel puree to mix into the mashed potatoes. Ideally, I would've had more fennel than the two small bulbs we had. But it was still good and after almost a week of eating nothing but soup it was warm and comforting and the perfect food for a Sunday night.

I probably shouldn't be telling you about food that didn't turn out how I wanted it to. But I really like the idea of mixing fennel and potatoes. I really like the idea of roasted fennel mashed potatoes. And I think you would too.
I'm providing a basic roasted fennel recipe and a basic mashed potato recipe. I'm assuming that you know how to make mashed potatoes so you can use whatever mashed potato recipe you are most comfortable with.
So you can try roasted fennel and mashed potatoes the way I did or the way I would do it if I did it again.

Roasted Fennel Mashed Potatoes

How I Did It:
2 fennel bulbs with fronds
Olive oil
As many potatoes as you want to eat
70 grams of Butter (give or take)
Enough Cream or Milk for creamy potatoes
Salt and Pepper to taste

Garnish: Balsamic Vinegar

Preheat the oven to 200 C. Prepare the fennel by washing it and discarding any wilted parts. Remove the fronds and stalks, set aside the fronds. Slice the fennel bulb lengthwise into thirds or fourths. Lightly coat the fennel in olive oil. Place in the oven for about 15-20 minutes or until it's golden brown. When done set aside to cool. When cool dice the roasted fennel. Wash off the fronds and chop them finely.
Meanwhile boil water for the potatoes. Make sure the potatoes are cleaned and if you want a fast boil halve or quarter them (depending on the size). When the potatoes are done, drain the water, and start to mash! Mix in the butter and the cream. You want a creamy, slightly lumpy potato.
Mix the diced fennel and finely chopped fennel fronds into the mashed potatoes. Season with salt and pepper.
Dish up and serve with a bit of balsamic vinegar.

How I Would've Done It:
Made a fennel puree. Made mashed potatoes. Mixed the two together. And enjoyed.

Regardless of how I did it or would've of done it, I like the flavor combinations and I like the idea. And sometimes, ideas are all that matters.