Step 1

In a large saucepan, combine the potatoes, 6 cups water and 1 teaspoon salt. Bring to a boil over high, then reduce to medium-high and cook at a low boil, uncovered, until a skewer inserted into the potatoes meets no resistance, 15 to 18 minutes. Reserve about 1 cup of the cooking water, then drain the potatoes in a colander. Shake the colander to remove as much moisture as possible, then return the potatoes to the pan. Set over low and cook for about 1 minute, occasionally shaking the pan, to evaporate the residual moisture.

Step 2

Off heat, add the butter and, using a potato masher, mash until the potatoes until smooth. Stir in the hummus, tahini and za’atar. If needed, thin the consistency by stirring in some of the reserved cooking water. Taste and season with salt and pepper. Transfer the mashed potatoes to a serving bowl and sprinkle with paprika.