1.8 kg red skinned potatoes, peeled & quartered
10 ml salt
40 ml butter
175 ml sour cream
10 ml horse radish
30 ml fresh dill
Boil potatoes in cold water with salt under tender. Drain well.
Add butter and mash. Add sour cream and horse radish. Mash until smooth and creamy. Add dill and mix well with a wooden spoon.
Serves 4