This spicy potato mash (kibbet batata) is a dish I grew up with—my mum’s absolute favourite. She refuses to eat anything else when it’s on the table! In Lebanon, you’ll find so many variations, but this one is my go-to. Unlike traditional mashed potatoes, there’s no cream or butter here. Instead, it’s packed with fresh herbs, warm spices, and a generous drizzle of olive oil.
This spicy potato mash (kibbet batata) is naturally vegan and gluten-free, yet incredibly satisfying. It’s perfect as a side or even a meal on its own. If you love potatoes as much as I do, you’ll also enjoy my Egg and Potato Mash (Batata Wu Bayd)—a comfort dish for lazy days—or my pan-fried potatoes with sweet onion, a Lebanese classic that works for any meal.
Step 1.
Place the unpeeled potatoes in a saucepan over high heat and add cold water to cover. Bring to a boil, cover, and cook for approximately 25 minutes or until cooked through and they’ve become tender. Drain and set aside until cool enough to handle. Remove the skin (you should keep the potatoes dry, so avoid peeling them under running water).
Meanwhile, place remaining ingredients (not the olive oil) in a food processor, season with salt and process to a somewhat fine smooth paste.
Step 2.
Add the peeled potatoes and blend. The longer you blend the stretchier the texture will be.
Taste and adjust the seasoning. Remove (moisten your hands with oil if you need to) and place in a bowl. Add 1-2 tablespoons of olive oil and combine well for a smooth consistency.
Best served hot or at room temperature. Drizzle with olive oil and garnish with parsley leaves.
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