Roasted Garlic and Potato Spread

recipe

Yield:

8 servings (serving size: about 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 126
Caloriesfromfat 25 %
Fat 3.5 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 3.2 g
Carbohydrate 21.2 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 193 mg
Calcium 43 mg

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

Preparation

Preheat oven to 400º.

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.

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.

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.

Note:

Joy E. Zacharia, R.D.,

Cooking Light

December 2006
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