4 kg potatoes, boiled, cooled

3 litres whole milk

10 tbsp flour

Salt and white pepper, to taste

300 g dill, finely chopped

-   Cut the cooked potatoes into large cubes.

-   Mix milk and flour in a large pot then place over high heat stirring continuously until thickened and creamy.

-   Season with salt and pepper to taste.

-   Add the potatoes to the pan and carefully fold them in the sauce over low heat until the potatoes are warmed through.

-   Add the dill, mixing in carefully and remove from heat.

-   Serve with gravadlax and hovmastar sauce.