1.5 lbs of golden potatoes
Handful of fresh chopped dill (about 2 tablespoons)
1/2 Cup of sour cream
1 Tablespoon of Olivia's UP EVOO
2 Tablespoons of Olivia's Wild Fernleaf Dill Infused Olive Oil
1 Teaspoon of garlic powder
Fresh ground pepper
Extra fresh chopped dill to garnish
1. Cut potatoes into large chunks. Boil in water in a medium to large pot until soft enough to pierce with a fork easily. Drain. They should be tender, but relatively firm.
2. 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 (a tablespoon or two). Mix together.
3. Add sea salt and fresh ground pepper to taste.
4. Transfer to a plate, garnish the top with fresh chopped dill, a drizzle of EVOO and Wild Dill Infused Olive Oil.