Fatty porridge

Ingredients

 * 1 kg peeled potatoes
 * salty water
 * 3 or 4 handfuls of wheat or maize flour
 * 3 or 4 spoons of skorup (cream skimmed from milk)
 * a crumbled block of cheese

Directions

 * 1) One kilo of peeled potato is cooked in salty water.
 * 2) When the potato is almost completely cooked, without pouring the water in which it was cooked off, add 3 or 4 handfuls of wheat or maize flour and continue cooking it.
 * 3) When you put the flour into the pot, make a hole in the middle of that pile with a tucanj or kacama and cook it for about 30 to 40 minutes in a medium-high heat.
 * 4) When it is cooked, pour the remaining water off, remove the pot from the heat and start mashing the mixture with a kacama taking the pot back to heat from time to time until the potato becomes like a paste without any lumps.
 * 5) In another pot melt 3 or 4 spoons of skorup (cream skimmed from milk) and a crumbled block of cheese, pour it over the hot kacamak and stir it.
 * 6) When the mixture is stirred well, kacamak is ready to be served.