Cumin Cauliflower Mashed Potatoes

• 3 pounds boiling potatoes
• 1 large head cauliflower (about 2 1/2 pounds)
• 1 tablespoon cumin seeds
• 1 cup well-shaken nonfat buttermilk
• 1 tablespoon ground cumin
• 2 teaspoons extra-virgin olive oil
• Garnish: chopped fresh cilantro sprigs

1. Peel and quarter potatoes.
2. Cut cauliflower into 1 1/2-inch florets.
3. In a 5- to 6-quart kettle cover potatoes with salted cold water by 2 inches and simmer 20 minutes.
4. Add cauliflower and simmer until vegetables are very tender, about 10 minutes.
5. Drain vegetables in a colander and transfer to a large bowl.
6. With a potato masher mash potato mixture.
7. In a dry heavy skillet toast cumin seeds over moderate heat, stirring, until fragrant.
8. In a bowl whisk together buttermilk and ground cumin.
9. Stir mixture into potatoes with cumin seeds until combined well and season with salt and pepper.
10. Potatoes may be made 1 day ahead and chilled, covered.
11. Reheat potatoes, covered, in a 350F.
12. oven about 30 minutes.
13. Serve potatoes drizzled with oil and garnished with cilantro.

boiling potatoes, head cauliflower, cumin seeds, wellshaken nonfat buttermilk, ground cumin, extravirgin olive oil, cilantro sprigs

Taken from www.epicurious.com/recipes/food/views/cumin-cauliflower-mashed-potatoes-15767 (may not work)