Creamy Dill Mashed Potatoes
- 1.5 lbs Golden Potatoes
- 2 T. Chopped Dill
- 1/2 cup Sour Cream
- 1 T. Palmetto Olive Oil Co. Coratina (Chile)
- 2 T. Palmetto Olive Oil Co. Wild Fernleaf Dill Olive Oil
- 1 tsp. Garlic Powder
- Sea Salt to taste
- Fresh Ground Pepper
- Extra Fresh Dill to garnish
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. of Wild Dill Infused Olive Oil, sour cream, garlic powder, and a handful of fresh chopped Dill (a tablespoon or two). Mix together. Add sea salt and fresh ground pepper to taste.
Transfer to a plate, garnish the top with fresh chopped dill, a drizzle of EVOO and Wild Fernleaf Dill Olive Oil.
Serve with a side of haricot vert, (or small green beans) as a fun addition drizzled with EVOO and Dill Olive Oil and seasoned with salt and pepper.