Mashed potatoes with cheese and sautéed onions
Kacamak is a rustic Montenegrin comfort food combining creamy mashed potatoes with melted cheese and crispy sautéed onions, representing centuries of mountain cuisine tradition.
Serves 4
Boil potatoes in salted water for 15-18 minutes until very tender. Drain well.
Heat oil in a skillet and fry sliced onions over medium heat for 12-15 minutes, stirring occasionally, until golden and crispy. Remove and set aside.
In a large pot, mash hot potatoes with butter and milk until creamy. Add chunks of cheese and fold in gently.
Transfer mashed potatoes to a serving plate, create a well in the center, and top with fried onions. Serve hot.
Don't overmix when adding cheese to keep texture chunky
Keep milk warm before mixing with potatoes for better texture
Serve immediately while cheese is still melty
Add crispy bacon pieces for extra flavor
Mix in sautéed mushrooms with the onions
Use different local cheeses for varied flavors
Best served immediately. Can be refrigerated for 24 hours and reheated gently
Kacamak is a traditional mountain dish from rural Montenegro, sustaining herders and farmers for generations with its hearty, warming qualities.
Traditional kajmak is best, but any soft white cheese or melting cheese works well.
Substitute dairy cheese with nutritional yeast and use olive oil instead of butter.
Per serving · 4 servings total
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