Peel and rinse the potatoes. Cut into even size pieces.
Slice the garlic into pieces.
In a saucepan add the potatoes, garlic, water and salt.
Bring to a boil. Lower temperature and let simmer for 20 minutes or until potatoes are tender. A fork should easily pierce the potatoes.

Drain the water from the potatoes but save the water for use later.
Add the oil and stir to coat the potatoes.
With a potato masher or fork, mash the potatoes.
Add the potato water as needed to make the right consistency for piping. Add in the fresh herbs and stir to combine.

Salt to taste.
Let the mashed potatoes sit for a few minutes to cool for handling, but not so long that they get cold.
Add to a piping bag and make rounds on a baking sheet.
Spray the tops of the rounds lightly with olive oil.
If ready to serve. Bake at 425F for 20 minutes or until edges turn golden brown.
If not ready to serve. Let cool completely. Cover and let sit in fridge until ready to bake. Garnish with minced dill.