Serves: 2
Ingredients:
1 1/4 cup potato cubes
1/4 cup milk (lactose free, lite, whole – doesn’t matter)
1 tbs butter (make sure it’s not a heaped tbs!)
1 clove garlic, crushed (optional)
fresh chives or spring onion (optional)
salt, pepper, mixed spice, dried mint, za’tar (dried thyme)
Method:
Cook the potato cubes in boiling water, or in the microwave until soft.
Drain from the water and place in a bowl.
While still hot, add the butter and mash.
When the butter has melted and integrated, add the milk.
Mash until a smooth, creamy texture is reached.
Add the garlic, chives or spring onion.
Add the salt, pepper and spice to taste.
The mint and za’tar is optional.
Skipping the gravy means you can eat more of this guilt-free. 
Fact: did you know that Arabian cuisine mashes potato differently? It skips the butter and milk, instead, it adds a large drizzle of olive oil and a couple cloves of garlic. It’s then mashed with the above spices. Munched on for breakfast with pita bread!
just messing around with potato..
How ever you serve it, just remember to wholeheartedly:
Devour!
Ha, great picture. It makes think of Close Encounters… I love me some mashed potatoes! I usually roast my garlic. I like adding chives too. Have never tried a bit of mint, but why not. I certainly have it.
Very Spanish too – using olive oil and garlic. But then we have so much arabic influence in our food here…it´s wonderful! Never thought of mashed potato for breakfast, but sounds good to me.
I love the arabic version more
with baked potatoes, olive oil and a dash of all spice…YUM
I think roasting the garlic is a good idea. I don’t like the taste of fresh garlic as much as roasted.. I should try that soon.
I believe the Arabian influence in Spain came from the spread Islamic Empire 100s of years ago. Correct me if I’m wrong
And Sawsan, oh Sawsan, yes, my baba makes the best Arabian version of mashed potato ever. He uses the pestle and mortar to mash it with the garlic!