Cumin Cauliflower Mashed Potatoes

1. 1

   Peel and quarter potatoes.

2. 2

   Cut cauliflower into 1 1/2-inch florets.

3. 3

   In a 5- to 6-quart kettle cover potatoes with salted cold water by 2 inches and simmer 20 minutes.

4. 4

   Add cauliflower and simmer until vegetables are very tender, about 10 minutes.

5. 5

   Drain vegetables in a colander and transfer to a large bowl.

6. 6

   With a potato masher mash potato mixture.

7. 7

   In a dry heavy skillet toast cumin seeds over moderate heat, stirring, until fragrant.

8. 8

   In a bowl whisk together buttermilk and ground cumin.

9. 9

   Stir mixture into potatoes with cumin seeds until combined well and season with salt and pepper.

10. 10

    Potatoes may be made 1 day ahead and chilled, covered.

11. 11

    Reheat potatoes, covered, in a 350F.

12. 12

    oven about 30 minutes.

13. 13

    Serve potatoes drizzled with oil and garnished with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.