Leek and garlic adorn luxurious mashed potatoes. Amy Spiro

I never like to break my fast on meat or chicken, but I still like something comforting and filling after a whole day without food. Potatoes - particularly mashed potatoes - are the ultimate comfort food, and this version, dressed up with caramelized leeks and a hint of garlic, are a perfect choice. Make sure to cook the leeks low and slow over gentle heat, so they caramelize instead of just browning. Only add the garlic in the last couple minutes since it burns quickly and only needs a quick time to cook.

Most people make mashed potatoes with cream or milk, but I prefer to use stock - it adds deep flavor without tons of calories, and then a tablespoon or two of milk adds some creaminess. If you want to make this before the fast and reheat once it's over, it microwaves very well, but you can also put it in a covered casserole dish and reheat in a low oven, stirring once or twice to ensure even heating.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs atbakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.