• Place the potatoes to a medium sauce pan. Add cold water to cover the potatoes and place over high heat; bring the water to a boil. Reduce the heat to low, cover the pot and simmer for 20-25 minutes.
• While the potatoes are cooking, place the eggs in a saucepan, cover with water and bring to a boil. Add a drop of vinegar, this will prevent the eggs from cracking and will make it easier to peel, cover the pot and simmer for 15 minutes. Remove with a slotted spoon and set aside to cool down. Peel the eggs and set aside.
• When the potatoes are done, remove with a slotted spoon and set aside to slightly cool down then peel and set in a bowl. Add the eggs and mash well both potatoes and eggs with a potato masher. Add the white pepper, salt and olive oil. Stir well with a wooden spoon to homogenize. Spread the mix onto a plate, drizzle olive oil and garnish with sliced onions and mint leaves. Serve with Arabic bread or pita bread
  

For a more fancy presentation:

• Put a large ring cake on a plate, use the rounded side of a tablespoon to press down the mashed potato and hard-boiled eggs. Level it up and carefully lift the ring mold. Top with some sliced onions and mint leaves. Repeat as necessary. Drizzle some olive oil on top and serve with Arabic bread. Enjoy!