Take...

2 lb Idaho potatoes
2 teaspoonful (5ml) kosher salt
2 cups (500ml) fennel bulb and top
½ cup (125ml) milk
½ cup (125ml) heavy cream
8 tablespoonful (120g) unsalted butter
1 teaspoonful (5ml) pernod
1 pinch) white pepper

then...

1. place the potatoes in a 2 qt saucepan with 1 teaspoonful (5ml) of the salt and coldwater to cover.

2. Bring to a boil, lower the heat, and simmer, covered, until completely tender, about 30 minutes. Drain.

3. In a saucepan, combine the fennel, milk, cream, and butter.

4. Simmer,uncovered, until tender, for about 30 minutes.

5. Pour the fennel and its cooking liquid into a food processor, cover and puree, adding 1 teaspoonful (5ml) pernod.

6. Working over the saucepan you used for the potatoes, pass the potatoes through a food mill or a potato ricer.

7. If you have any difficulty add a little of the hot fennel puree to the potatoes.

8. To serve, place the potatoes over a low flame and begin adding the warm fennel puree.

9. Whip the potatoes with a wooden spoon or spatula while heating.

10.When all the puree is incorporated, season with the remaining salt and white pepper.

11.Serve piping hot