- Potatoes - 1 Kilogram
- Butter - 50 Grams
- Milk - 1 Glass
- Fresh greens - - To taste
Peeled and sliced into small pieces (the smaller the pieces - the faster they are cooked), the potatoes are dipped in boiling and slightly salted water and cook until ready. Willingness is determined by the grandfather's method - piercing with a fork or knife, if it goes in well and goes out - then it's ready. When the potatoes are ready - we drain the water, begin to crush the potatoes with the help of tolks, gradually pouring in warm milk and heated butter. Throw the potatoes until it becomes absolutely tender and without lumps. When the mashed potatoes are already well beaten, you can add a little fresh green stuff to it and mix it thoroughly. Puree from potatoes is ready!
Servings: 3-4