Cut the potatoes into uniform pieces and cover with cold water.

Add salt and bring to a boil, reduce to a simmer and cook until potatoes are fork tender.

While the potatoes cook, melt the butter on MEDIUM heat in a skillet til shimmery, let bubble a minute.

Add the fennel, season with salt and pepper, stir well to coat with fat and disperse the salt.

Cook softly for 15-20 minutes, til soft but not brown.

Add the heavy cream and continue cooking until the cream is just beginning to bubble.

Remove the mixture and allow to cool a bit. Carefully transfer the fennel and cream, to a food processor or blender. Process until mixture is smooth.

When the potatoes are done cooking, drain and return to the pot and place over low heat for 2-3 minutes to remove any excess moisture.

Mash them with a masher or a hand mixer (NOT a food processor which creates gum).

Carefully stir in the fennel-cream mixture until well combined.

Season to taste and serve.