Roasted Garlic and Potato Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 large whole garlic head, unpeeled |
3 1/2 cups cubed peeled baking potato (about 1 1/2 pounds) |
1/2 cup plain fat-free yogurt |
2 tablespoons extravirgin olive oil |
1/2 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
3/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
1/8 teaspoon ground red pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 400º.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 400° for 30 minutes. Remove from oven; cool.
3. Place potatoes in a medium saucepan, and cover with water; bring to a boil. Cook 19 minutes or until very tender. Drain, reserving 1/2 cup cooking liquid. Place potatoes in a large bowl.
4. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Add pulp, yogurt, and next 6 ingredients (through red pepper) to potatoes. Mash potato mixture with a potato masher. Stir in reserved cooking liquid, 2 tablespoons at a time, until mixture is almost smooth. Sprinkle with parsley.
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