Creamy Dill Mashed Potatoes

Creamy Dill Mashed Potatoes

Approx 1.5 lbs of golden potatoes 
Handful of fresh chopped dill (about 2 tablespoons) 
About half a cup of sour cream 
1 Tablespoon of Arbequina, Arbosana or Picual Extra Virgin Olive Oil
2 Tablespoons of Wild Fernleaf Dill Infused Olive Oil 
1 tsp. of Oh Olive Garlic Seasoning 
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 olive oil 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 olive oil and Wild Fernleaf Dill Olive Oil. 

5.) 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.
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