Kacamak

Method

Peel and cube the potatoes, then boil in salted water until tender, approximately 15 minutes. Drain the potatoes thoroughly and return to the pan. Mash the potatoes whilst gradually adding the milk and 50g of butter, stirring until smooth and creamy. In a separate frying pan, heat the vegetable oil and gently fry the flour over medium heat for 2-3 minutes, stirring constantly to create a light golden roux. Combine the mashed potatoes with the toasted flour mixture, folding gently to incorporate, then season with salt and pepper to taste. Transfer to a serving dish and top with the remaining melted butter before serving hot.