Turn oven on to 356°F (180 °C). Prepare a flat tray, covered with baking paper.
Boil the potatoes with their peels. Once ready, pour cold water over them, strain and peel. Mash to a coarse paste using a potato press.
Scoop a ball of the mixture with a large ice cream spoon and arrange in the tray on top of baking paper. Sprinkle each ball with olive oil on top. Bake at 356°F (180 °C) about 20-30 min. or until reddened on top.
To the thick yoghurt add the mayonnaise, salt to taste if needed, freshly ground black pepper, the pressed garlic clove, stir and add the chopped dill. Sprinkle with a trickle of olive oil for decoration.
Serve hot with this milk-garlic sauce.