Place the potatoes in a large stockpot and cover with water. Bring to a boil and cook until tender, about 25 minutes.
Drain the potatoes and rinse under cold water until cool enough to handle. Peel the potatoes and place in large bowl while still warm. Add the cream, sugar, cinnamon and salt. Mash with a potato masher until smooth. Sprinkle the orange zest over the top and serve hot.
Recipe courtesy of Patti LaBelle