White potato is cooked until it is completely cooked. When it is cooked the water is not drained but instead we add into that water wheat flour so that it absorbs the water and we are cooking that mixture until the flour is cooked. Then you remove the mixture from the stove, and you add the already prepared fat (dairy product). Fat is made of a little bit of butterfat, as fatty as possible cheese and kajmak. When we put in the fat then with a tenderizer we are smashing the potato until you get an assimilated mass.
Kacamak is served with sour milk (yogurt) or sauerkraut.
1 kilogram (2 pounds) of peeled potatoes cooked in salty water–add as much salt as you like.
When the potatoes are almost cooked, add 3–4 handfuls of wheat or maize flour and continue cooking. When you add flour into the pot, make a hole in the middle of the potatoes with a tucanj or kacamaš (a specially designed big wooden spoon with a flat and wide lower part used for mashing kacamak: a mushy meal made of wheat, buckwheat, barley, or corn flour served with cheese and sour milk) and cook it for about 30 to 40 minutes at a medium-high heat.
When cooked, pour the remaining water out, remove the pot from the burner and begin mashing the mixture with a kacamaš, taking the pot back to the burner from time to time until the potatoes are completely mashed. In another pot, melt 3–4 spoons of skorup (cream) and grate some cheese. Best not to melt, so that the grated cheese can be sprinkled over the kacamak. Now, pour the skorup over the hot mush and stir. When the mixture is well stirred, the kacamak is ready to be served.