Bring a large pot of water to a boil. Season water with five-finger pinch of salt, lower heat to med-high and cook potatoes until fork tender (approx. 20min)
Drain water and add garlic, dill, ghee, oil and a pinch each of salt and pepper to the pot with the potatoes. Cover pot with lid and shake everything like it owes you money. Ideally, half the potatoes will be smashed and the others will be whole (hence recipe title).
Taste for seasoning and adjust as required.
The trick is to add the garlic and dill while the potatoes are still very hot. The residual heat from the potatoes and the pot will cook the garlic ever so slightly and take some of the edge off of their sharp flavour.