Well, first of all just. Take taters, my.

Clean.

Cut is not very finely. And now, the secret first. The taste of the potato starch gives. Therefore, the more starch remains in the potato, so it will be tastier. Drop a spoonful of starch in cold water. It is easily dissolved. Throw in hot - it will turn into a lump. On top of this lump will be the jelly-like crust and the inside intact starch. The same thing happens with potatoes. If You pour cold water, the starch from the potatoes will go in the water. But if you pour boiling water on the surface forms a "crust" that all the good stuff leave inside. Now, secret number two. SALT! Salt gives potatoes not only taste, but also changes its properties. Salt makes boiled potatoes tighter. That is, if we boil the potatoes in their skins for salad, you need water add salt at the beginning of cooking (a few salt the water for potatoes in their jackets at all). The potato leaves while still fresh, but fairly dense. But for boiled potatoes or mashed potatoes, we need rassypchatyh. So NO SALT!!! Salt the potatoes when it is half cooked. In General, fill our Yam with boiling water or hot water, bring to the boil. Until the salt, reduce the heat, cover and cook until soft, then podsalvage and cook further.

While the potato is cooking, cut onion cubes.

Garlic skip through the press or chop with a large knife and grind with salt to give juice.

Greens finely chop.

Onions fry in vegetable oil. Turn off the pan, give the onions to cool slightly and add freshly ground pepper. So pepper will give the dish most of the flavor.

Meanwhile the potatoes are cooked. Drain off the water. We throw a pretty decent piece of butter. Cover with a lid. Shake the saucepan.

Add the greens, onion, garlic.

Now, the main focus. Begin mixing potatoes with a spoon, breaking each piece into about 3-4 pieces. If the potatoes dry out, add butter or oil. Well because of a couple photo well, vaasche not come out. Such potatoes is coming out of the young. But more "elderly" - is also delicious.