Place Potatoes in 2-quart (2 L) saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Drain and return to saucepan. Add milk, butter, ½ tsp (2 mL) salt and ½ of the chickpeas; coarsely mash until well blended. Set aside.