Peruvian Potato Salad - cooking recipe

Ingredients

6 Russet potatoes
16 oz. cream cheese
2 c. half and half cream
2 cans (4 oz. each) green chilies
1/4 c. lemon juice
2 hard-cooked eggs
1 red onion
1 1/2 tsp. ground turmeric
1 tsp. ground comino
1/2 tsp. salt
3 oz. can ripe pitted black olives

Preparation

Simmer scrubbed potatoes in large pan with 1-inch of boiling, salted water for 25 to 30 minutes, until tender.
Drain, cool and remove skins.
In large saucepan over low heat, stir cream cheese and half and half until smooth.
Add chopped chili peppers, lemon juice, turmeric, comino and salt.
Simmer 1 minute, stirring occasionally.