Makes 4 servings. Difficulty
2 cups gf chicken stock 4 medium carrots, 1/2" dice 2 medium potatoes, cut into 1" pieces 1/2 cup half-n-half 1 Tablespoon unsalted butter 1/2 teaspoon ground cumin 1 teaspoon ground cinnamon Few gratings of fresh nutmeg Salt and freshly ground pepper to taste
Heat broth to a boil. Add carrots; cover and cook at a low boil for 5 minutes. Add potatoes and cook until tender, about 20 minutes. Drain.
Mash potatoes and carrots together. Stir in remaining ingredients. Adjust seasonings to taste with salt and freshly ground black pepper.