For the potato kas, first boil the potatoes, peel and mash them. Peel and finely chop the onion. Peel and press the garlic. Cut the chives into fine rolls. Mix all ingredients to a smooth spread.
For the curd cheese, peel and finely chop the garlic. Wash the parsley, drain well and chop finely as well. Mix all the ingredients together.
Allow both versions to infuse in the refrigerator for at least 30-60 minutes before serving. Then bring back to room temperature.
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