- 4 large Potatoes, peeled, diced
- 1 small Onion, finely chopped
- 3 stalks Celery, finely diced
- 8 cups Water
- 4 Chicken bouillon cubes
- 1/4 tsp. Black pepper
- 1/2 tsp. Dill weed
- 1/2 cup Instant potatoes
- 1/4 cup White gravy mix
- 3 Tbsp. Robert Rothschild Farm Toasted Garlic Horseradish Dip
Bring to a boil potatoes, onion, celery, bouillon cubes and water. Boil until tender, about 30 minutes. Turn off burner and gradually whisk in instant potatoes and gravy mix. Add dill weed, black pepper and Toasted Garlic Horseradish Dip.