· Handful of fresh chopped dill (about 2 tablespoons)
· About ½ cup sour cream
· 1 Tbsp Extra Virgin Olive Oil
· 2 Tbsp Dill Olive Oil
· Sea salt
· Fresh ground pepper
· Extra fresh chopped 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 Dill 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 Dill Olive Oil.