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 UP EVOO
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 

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.

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