| 1 |
Peel and quarter the potatoes, then place in a large pot of salted water. Bring to a boil and let cook till tender, about 15 minutes. |
| 2 |
When the potatoes are done, drain them, reserving 1/2 cup of the cooking liquid. Mash the potatoes well. Mix in the flour, pouring in some of the reserved cooking liquid as needed if the potatoes thicken too much. Mix in the butter or lard. Season with salt and freshly ground black pepper. Cook, uncovered, for 5 minutes on medium heat. |
| 3 |
Serve with large dollops of farmer's cheese, more butter, and parsley sprinkled on top. |
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