6 MEDIUM POTATOES, PEELED AND CUBED
1/4 CUP BUTTER OR MARGARINE, MELTED
3/4 TEASPOON SALT
1/8 TEASPOON PEPPER
1/2 CUP SOUR CREAM
2 TABLESPOONS PREPARED HORSERADISH
1 TEASPOON DILL WEED
Cook the potatoes in boiling salted water until tender.
Add butter, salt, pepper and dill weed.
Whip with an electric mixer.
Add sour cream and horseradish.
Add milk if the potatoes mixture is too stiff.