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1
Shuck the fava beans (remove them from the shells - most of the prep time for this recipe is during this step).
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2
In a large pot, bring water to a boil.
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3
In a bowl, combine ice and tap water to make ice water; set aside.
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4
Add the shelled favas to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.
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5
Let the beans cool, then peel the outer skin from each of them; discard skins, set favas aside.
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6
Peel and cut potatoes into 1/2-inch pieces; cut the fennel bulb into 1/2-inch pieces (you can save the fronds for another recipe, or use them as garnish).
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7
Place potato and fennel pieces into a deep pot and cover with cold water; bring water to a boil and simmer for 20 minutes or until tender.
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8
Add the shucked/blanched/peeled favas and cook for another 5 minutes.
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9
Drain well, then pass everything through a food mill - do not use an electric mixer to combine the mixture - a food mill will give the best texture for this dish.
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10
Over medium low temperature, heat together the half and half and butter until the butter is melted.
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11
Add liquid mixture to the milled puree a little at a time until desired consistency is reached (you might not end up using all the liquid).
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12
Stir well to incorporate, season to taste with salt and freshly ground pepper, and serve.
