Two kinds of Icelandic cream cheese dips with boiled potatoes

Ingredients for 4 servings:

• 600 g potatoes
• 2 bunches of chives
• 2 garlic cloves
• 200 g Skyr
• salt and pepper
• 4 large beetroots, cooked
• 1 shallot(s)
• 1 large apple
• 200 g Skyr
• salt and pepper
• 1 spring onion(s), cut into rolls

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Boil the potatoes in salted water until tender. In a pressure cooker, this takes 12 minutes; otherwise, depending on the size, about 45 minutes. Then peel the potatoes. For the chive cream cheese, finely chop the chives. Peel and finely chop the garlic. Mix the chives, garlic, and spices with the cream cheese and season to taste. For the beetroot cream cheese, simply finely chop the beetroot. Finely chop the onion and apple. Mix the beetroot, a little beetroot juice, the apples, and the onion with the Icelandic cream cheese and the spices. Season to taste. Serve the potatoes on plates with the two dips and sprinkle with spring onion slices.