Dill Mashed Potatoes | The Little Shop of Olive Oils

Dill Mashed Potatoes


  • 1 1/2 pounds of golden potatoes
  • 3 tablespoons of freshly chopped dill (separated)
  • 1/2 cup sour cream
  • 1 tablespoon  Extra Virgin Olive Oil (Medium Intensity)
  • 2 tablespoons  Wild Fernleaf Dill Infused Olive Oil
  • 1 teaspoon of garlic powder
  • Pinch of ground black pepper (fresh)
  • Pinch of  Himalayan sea salt


  1. Peal potatoes and then cut into large chunks. Boil in a large pot on medium high heat until the potatoes are soft enough to break apart with a fork. Drain the potatoes. 
  2. Add potatoes back to the pot and mash them with a potato masher or fork. Add the EVOO, Wild Fernleaf Dill Infused Olive Oil, sour cream, garlic powder, and a handful of freshly chopped dill (about 1 or 2 tablespoons). Mix together. 
  3. Add salt and pepper to taste. 
  4. Transfer to plate then garnish with some freshly chopped dill and enjoy. 

Leave a comment