Directions:
- In a large pot, cover the fingerlings with cold water. Bring to a simmer over high heat and cook until tender, about 15 minutes. Drain in a colander.
- While the potatoes are cooking, puree half of the roasted garlic with the apple juice, basil and parsley in a blender until smooth. Season generously with salt and pepper. Add the olive oil slowly until incorporated. Reserve.
- Transfer half of the potatoes into a mixing bowl. Mash the potatoes with the remaining garlic using a stationary or hand mixer until smooth. Add the yogurt, whipping to smooth as necessary.
- Add the remaining potatoes and mash into rustic, large pieces. Season generously with salt and pepper. Drizzle in a little of the basil oil.
- Transfer to a warm serving dish. Drizzle a few tablespoons of the basil scented olive oil over the surface of the puree. Serve immediately while piping hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.8 Kcal (1180 kJ) | ||
| Calories from fat | 93.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.41g | 16% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 26.59mg | 1% | |
| Potassium | 125.54mg | 3% | |
| Total Carbs | 40.2g | 13% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 6.94g | 14% | |
| Vitamin C | 54.9mg | 92% | |
| Iron | 2.1mg | 11% | |
| Calcium | 63.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 110.95 Kcal (465 kJ) | ||
| Calories from fat | 36.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.1g | 16% | |
|---|---|---|---|
| Cholesterol | 0.48mg | 0% | |
| Sodium | 10.47mg | 1% | |
| Potassium | 49.43mg | 3% | |
| Total Carbs | 15.83g | 13% | |
| Sugars | 1.43g | 14% | |
| Dietary Fiber | 0.79g | 8% | |
| Protein | 2.73g | 14% | |
| Vitamin C | 21.6mg | 92% | |
| Iron | 0.8mg | 11% | |
| Calcium | 25.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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