SERVES: 4 

COOK TIME: 35 min

230 Calories

Ingredients:

• approx 1.5 lbs of gold potatoes 
• handful of fresh chopped dill (about 2 tablespoons) 
• 1/2 cup of sour cream 
• 1 tablespoon of Rocky Mountain Olive Oil Chiquitita Extra Virgin Olive Oil 
  
• 2 tablespoons of Rocky Mountain Olive Oil Wild Dill Infused Olive Oil 
• 2 Tbsp of Grind Spice Co Colorado Garlic Pepper
• sea salt to taste
• extra fresh chopped dill to garnish

Directions:

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 Extra Virgin Olive Oil 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 garlic pepper and salt to taste.

Transfer to a plate, garnish the top with fresh chopped dill, a drizzle of Extra Virgin Olive Oil and Dill Olive Oil.

Serve with a side of small green beans as a fun addition, drizzled with Extra Virgin Olive Oil and Dill Olive Oil and seasoned with salt and pepper.