Ingredients:
- Approx 1.5 lbs golden potatoes
- Handful of fresh chopped dill (about two tablespoons)
- About half a cup of sour cream
- 1 Tbs WVOO
- 2 Tbls WVOO Dill Infused Olive Oil
- 1 tsp garlic powder
- Sea salt
- Fresh ground pepper
- Extra fresh chopped dill to garnish
Directions:
- 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)
- Transfer to a large bowl.
- Mash with fork or potato masher.
- Add 1 Tbsp of EVOO and 2 Tbsp Wild Dill Infused Olive Oil, sour cream, garlic powder, and a handful of fresh chopped Dill (a tablespoon or two).
- Mix and then transfer into a moderately warm oven (250˚F) to keep warm until ready to serve.
- Garnish with fresh dill and a pat of butter!
- Enjoy
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