Boil, drain and grate 10 potatoes. Add 2 tablespoons of butter, salt and drizzle in 1 cup of hot milk. You can serve mashed potatoes separately or with another dish.
MASHED POTATOES WITH MAYONNAISE
Mince 5 boiled potatoes with their skin on, add salt. Set aside. Mix 0,5 cup of mayonnaise with 0,5 tablespoon of mustard, ground red pepper, stir with the potato mixture and 1 grated onion well until homogeneous. Garnish with olives.
MASHED POTATOES WITH KOHLRABIES
Boil 6 potatoes with their skin on and peel them. Peel, wash, cut 4 kohlrabies into thin pieces and boil them in salty water for 15 minutes. Filter the water, grate the kohlrabies with 6 boiled potatoes. Put the mixture in a pan, heat and beat up with 1 cup of hot milk, drizzled in. Add 3 tablespoons of butter. You can serve it either separately or with another dish.
POTATOES WITH POPPY-SEED
Put 3 tablespoons of poppy-seed in a pan, add boiling water so that it covers them and cover with a towel. When the water cools, filter it and grind the poppy-seed well. Boil and mash 10 potatoes, peeled and washed, put them in a pan, add the ground poppy-seed and 3 tablespoons of butter. Drizzle in 1 cup of hot milk and cook for a few minutes. Serve hot.
POTATO ROLLS
Cut 8 potatoes, peeled and washed, into big pieces, cover them with boiling water and cook until half ready. Filter the water, mash the potatoes; make a few wells in the mixture, fill them with flour and pour in half of the water that has been filtered. Cover the pan, cook over low heat for 15-20 minutes. Filter the water, stir the potatoes thoroughly and salt. Cut out rolls (croquets) from the mixture with a round spoon, put them on a plate and pour with melted fat. Sprinkle with sugar and ground poppy-seed or cheese or cottage cheese before serving.
BULGARIAN STYLE POTATOES
Fry 1 tablespoon of flour in oil and mix with 2 chopped onions. When the onions are golden brown, add the cut potatoes, add enough water to cover the potatoes and stir. Add 1 celery root, ground red pepper, 1 teaspoon of sugar, salt, aroma bay leaves and boil until the potatoes soften. Add 1 tablespoon of tomato sauce at the end of cooking. Top with chopped greens and cook over low heat until the liquid evaporates. Serve warm or cold.
VARENIKI WITH POTATOES AND PORK FAT
Make stiff dough (1,5 cups of flour, 0,5 cup of water, 2 tablespoons of butter, salt) and leave it for 30-40 minutes to proof, having covered it with a wet towel. Knead the dough until smooth, roll it out into thin strips, cut them into small 20 gram pieces and roll them out into thin circles 10 centimeters in diameter. Make the filling: dice 8 raw potatoes, add 150 grams of chopped pork fat, 3 raw onions, pepper, salt. Place the filling on the middle of each circle, seal the ends. Steam the vareniki for 30-40 minutes. You can dress them with sour cream or butter before serving.
PERUVIAN STYLE POTATOES
Melt 300 grams of cheese spread, mix it with 2 tablespoons of butter, 1 cup of milk and 0,5 cup of cream, heat and add 1 grated onion, pepper and 4 tablespoons of lemon juice. Boil 10 potatoes with their skin on. Peel and cut them into wedges. Dress with the hot sauce. Serve lettuce separately.