Place the potatoes in a large stockpot and cover with water. Bring to a boil and cook until tender, about 25 minutes.
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.