Bring a pot of salted water to boil, and add the potatoes. Simmer until soft, about 15 minutes.

Meanwhile, over a very low heat, melt half of the butter in a saucepan.

Add the dill to the saucepan of butter and allow to cook very softly for a few minutes. You don't want the butter to froth and bubble, just to very gently release the flavours of the dill.

Turn off the heat and leave the butter to infuse while you wait for the potatoes to be ready.

Drain the potatoes into a colander and set aside.

Pour the yogurt and remaining butter into the warm saucepan which the potatoes cooked in. (This will allow it to warm up a little and melt in to the riced potatoes as you add them)

One by one, rice the potatoes into the pan over the yogurt and butter.

When all the riced potatoes are in, give it a big stir to incorporate the yogurt and butter which should glide through the potatoes very easily.

Add salt and pepper to taste.

Finally, put the pan on a very low heat and stir in the dill infused melted butter, until the potatoes are warm, creamy and perfect.

Add your garnishes if so inclined.