The best potatoes ever! Fork-mashed for a great texture with Wild Fernleaf Dill Olive Oil and Sour Cream creating an incredibly flavourful mashed potato.
For a variation add a sprinkle of Black Truffle Sea Salt just before serving.
Serve with a side of haricot vert, (or small green beans) drizzled with EVOO, Wild Dill Infused Olive Oil and season with salt and pepper.
Directions
Peel and cut potatoes into large chunks (could leave skins on if you prefer) Boil in salted water in a medium to large pot until soft enough to pierce with a fork easily. Drain. They should be tender, but relatively firm.
Transfer to a large bowl. Mash with fork or potato masher. Add 1 Tbsp. of EVOO and 2 Tbsp. of Wild Dill Infused Olive Oil, sour cream, garlic powder, and a handful of fresh chopped Dill, mix well.
Add sea salt and fresh ground pepper to taste.
Transfer to a serving dish, garnish the top with fresh chopped dill, a drizzle of EVOO and Wild Dill Infused Olive Oil.
