Peel the potatoes and cook them in salted boiling water for 15 - 30 minutes.
Meanwhile, prepare the pink grapefruit segments and cut them into small pieces. Leave to one side.
Mix the Héritage Olive Oil with a hand blender for about 30 - 40 seconds.
When the potatoes are cooked, mash them with a fork.
Mix the potatoes with the Dill oil and the grapefruit segments.
Season witht the Fleur de Sel Salt and the white kerala pepper.