Spice up your spuds with this traditional Yemenite blend of turmeric, black pepper, onion, cardamom, cloves and cumin.
Steam the potatoes until completely soft.
Remove from heat and then mash the potatoes.
Heat up olive oil in a nonstick pan, then add onion and bay leaf.
Sauté for 20 minutes until the onion is crisp.
Remove the bay leaf and add spices: Hawaj soup mix, salt and pepper.
Sauté for 1 minute, until all the onion is blended into the spice mixture.
Add the potatoes to the spice mixture and blend thoroughly.
Adjust salt and pepper to taste.