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 buttermilk 1 tablespoon ground cumin 2 teaspoons extra-virgin olive oil Chopped fresh cilantro, handful

Peel and quarter potatoes. Cut cauliflower into 1 1/2-inch florets. In a 5- to 6-quart kettle cover potatoes with salted cold water by 2 inches and simmer 20 minutes. Add cauliflower and simmer until vegetables are very tender, about 15 minutes. Drain vegetables in a colander and transfer to a large bowl. With a potato masher, mash the potato mixture. In a dry heavy skillet toast cumin seeds over moderate heat, stirring to brown uniformly. In a bowl whisk together buttermilk and ground cumin. Stir mixture into potatoes with cumin seeds until combined well and season with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350F. oven about 30 minutes. Serve potatoes drizzled with oil and garnished with cilantro.