Compound Butter

1/2 cup (4 ounces) unsalted butter, softened
1 teaspoon harissa

1/2 teaspoon za’atar

1/4 teaspoon smoked paprika

Mashed Potatoes

5 pounds Yukon gold potatoes, peeled and quartered

2 tablespoons plus 2 teaspoons kosher salt, divided

1 cup (8 ounces) unsalted butter, cut into 1-inch cubes
1 cup labneh

2 tablespoons plus 1 teaspoon harissa (such as New York Shuk)

Chopped fresh chives, for garnish

Directions

Make the compound butter
Stir together softened butter, harissa, za’atar, and smoked paprika in a medium bowl until thoroughly combined. Set aside.

Make the mashed potatoes
Place quartered potatoes in a large pot, and cover with 1 inch of cold water. Add 2 tablespoons salt, and bring to a boil over high. Reduce heat to medium, and boil, uncovered, until potatoes are fork-tender, about 15 minutes.

Drain potatoes, and immediately transfer to a stand mixer fitted with the paddle attachment. Beat on low speed, adding butter a few cubes at a time, until all of the butter is incorporated, about 2 minutes. Fold in labneh, harissa, and remaining 2 teaspoons salt until just combined. Transfer potatoes to a serving bowl. Top with desired amount of compound butter, and garnish with chives. Serve with remaining compound butter on the side.

By Ali Ramee
Originally appeared in Food & Wine magazine, November 2023