Mashed Potatoes with Za’atar and Labneh
Since I arrived in Israel, I cannot stop buying labneh with olive oil and Za’atar. It is deliciously creamy and seems to pair well with absolutely everything. When I was thinking about how to make an Israeli inspired mashed potatoes for my holiday meal, I knew I wanted it to be just as creamy as the decedent versions back home. I thought Labneh would be the perfect! And for that Israeli flavor, I added a bit of Za’atar and garlic. Here is how I made it:
- 3 cloves of garlic
- 3 pounds of Yukon gold potatoes
- 1 cup of whole milk
- ½ cup of cream
- ½ cup of Labneh
- 4 tablespoons of olive oil
- 1 teaspoon of Za’atar
- Salt and pepper to taste
- Step 1 Sauté peeled, whole garlic cloves in olive oil over medium heat until soft. Be mindful not to let the garlic cook too fast
- Step 2 it should be soft on the edges as well as inside. Set cooked garlic aside.
- Step 3 Next, peel and chop the potatoes into 1 inch square pieces. Bring a large pot of water to a boil. Add potatoes and continue to boil for about 15 minutes, until the potatoes are tender. Drain and return them to the pot, add the garlic, cover with a clean kitchen towel and allow them to sit for another 5 minutes.
- Step 4 While the potatoes sit, in a separate pot, add milk, cream, labneh and olive oil. Stir over low heat until the mixture is combined and warm. If the mixture begins to boil, remove from heat.
- Step 5 Mash the potatoes and sautéed garlic using a hand masher or a ricer until they have reached your preferred consistency. Slowly add milk mixture, about a ½ cup to 1/3 cup at a time, incorporating it into the mashed potatoes until they have reached your desired creaminess. Stir in the Za’atar and salt and pepper to taste. Serve with a sprinkling of Za’atar for color.