Creamy Dill Mushhed Potatoes


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 
Sea salt 
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

5.) Serve with a side of haricot vert, (or small green beans) as a fun addition drizzled with EVOOWild Dill Infused Olive Oil and season with salt and pepper.