I had some leftover potatoes, so I used this recipe from one of the best chefs in Switzerland, Andreas Caminada, to make a dip. Great with fresh bread as a warm up or maybe as a dip for white meat&seafood.

In Germany many restaurants serve own bread with a dip these days instead of classic Antipasti. A couple of weeks ago I visited the fantastic Söl`ring Hof at the island of Sylt and they served as a warm up bread made in their own restaurant with a smoked fish dip. Delicious