Peel potatoes and cut into golf ball sized chunks. Keep them approximately the same size as each other. Put cut potato chunks to soak in water to rinse starch and prevent oxidation.
In a pot of boiling water, add 1 tbsp of salt and cut and peeled potatoes.
Boil for 15-20 minutes until a knife passes through the potatoes cleanly.
Strain potatoes from water and return to warm pot. The warm pot will evaporate any remaining liquid on the potatoes.
Mash potatoes alone until they are broken up into smaller chunks.
Add sour cream, cream cheese, heavy cream, and black pepper and continue mashing until desired texture is observed.
Taste and add more salt as needed.
Stir in one teaspoon of fresh chopped dill and serve!
