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.