4 pounds white or Yukon potatoes, quartered 1 large onion, choped 15 garlic cloves, minced 2 jalapeno peppers, seeded and minced 1 Tablespoon ground coriander 2 teaspoons ground cumin 2 teaspoons fennel seed 1/4 cup olive oil 2 cups cream 1/3 pound feta, crumbled 1/2 cup cilantro for garnish
Cook potatoes in boiling, salted water until tender. Drain and place in a large bowl.
Heat a large non-stick skillet over medium-high heat and add oil. When hot, add onion, garlic, jalapeno peppers, coriander, cumin and fennel; cook until soft but not burned. Add cream and cook until cream thickens, about 3-4 minutes. Add potatoes to cream mixture and stir to blend.
Add feta and transfer to serving plates. Garnish with cilantro.