8 large potatoes, peeled
3 tablespoons cornstarch
1 teaspoon seasoned salt
1.5 teaspoon garlic powder
1 teaspoon dried dill weed
1/2 teaspoon salt
1 teaspoon paprika
1/4 teaspoon heavy cream
Place potatoes into a large pot with a cover of high-heat. Fry on both sides for 5 minutes each. Drain and keep warm.
To the mashed potatoes, add olive oil, salt, garlic powder, dill weed, salt, paprika and cream. Blend well. Pour over vegetables and sprinkle dill over a serving dish. Cover pot with foil and refrigerate for at least 30 minutes to allow the flavors to blend.