6 yukon gold potatoes
250 ml (1 cup) long grain wild rice
25 ml (2 tablespoons) butter
125 ml (1/2 cup) whipping cream
170 g (6 ounces) fresh dill
28 g (2 ounces) canola oil
salt & pepper to taste
In separate saucepans; boil potatoes and wild rice until fully cooked.
In a blender; combine dill and oil. Puree until smooth. Whip all ingredients together; add salt and pepper to taste.
Serves 4