Ingredients
5 lbs. yellow potatoes
4 tsp. ground cumin
2 tsp. whole cumin seeds
1/4 C. butter
1 C. heavy cream
salt and ground pepper as needed
Preparation
Pare and dice potatoes into 1/2 to 3/4 inch pieces. Cover with cold water in stock pot and gently simmer 10 minutes or until tender. Drain potatoes. Transfer to mixing bowl and mash with wire whip. Mix in remaining ingredients and salt and pepper to taste. Keep warm until serving.
