Serves 6-8

2 1/2 to 3 lbs. Yukon gold potatoes

1 teaspoon salt

1 tablespoon oil 1 teaspoon cumin seeds

2 tablespoons unsalted butter

1 large white onion, peeled and diced

¼ teaspoon turmeric

2 teaspoons honey

1 teaspoon Coleman's mustard powder

¾ cup whole milk

2 tablespoons heavy cream (optional)

salt and freshly ground pepper to taste.

Cook potatoes until tender in salted water. Drain.

In a saucepan, add oil and cumin seed. Cook for 30 seconds. Add butter onion and turmeric. Cook until onion is translucent over medium-high heat (4 to 5 minutes).

In a small bowl, whisk the honey and mustard powder until smooth. Stir in milk and cream. Add to onion mixture. Simmer for 5 minutes. Turn off heat. Cover pan.

Mash potatoes. Add hot creamy onion mixture. Season with salt and pepper to taste.

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