• 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 UP EVOO (we used Picual)
  • 2 Tablespoons of Wild Fernleaf Dill Infused Olive Oil
  • 1 tsp. of garlic powder
  • 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 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.
  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 EVOO 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.