Approx. 1.5 lbs of golden potatoes
Handful of fresh chopped dill (about 2 tbsp)
About half a cup of sour cream
1 tbsp D’Avolio EVOO
2 tbsp D’Avolio Wild Dill Infused Olive Oil
1 tsp garlic powder
Sea salt
Fresh ground pepper
Extra fresh chopped dill to garnish
Cut potatoes into large chunks. Boil water in a medium to large pot and cook until potatoes are soft enough to pierce with a fork easily. Drain. They should be tender, but relatively firm.
Transfer to a large bowl. Mash with a fork or potato masher. Add 1 tbsp of D’Avolio EVOO and 2 tbsp of D’Avolio Wild Dill oil, sour cream, garlic powder, and a handful of fresh chopped dill. 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 D’Avolio EVOO and D’Avolio Wild Dill oil. Serve with a side of green beans as a fun addition drizzled with the oils and seasoned with salt and pepper.
