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Roasted Garlic and Potato Spread

Roasted Garlic and Potato Spread

Cooking Light DECEMBER 2006

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

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.

Nutritional Information

Amount per serving
  • Calories: 126
  • Calories from fat: 25%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.2g
  • Carbohydrate: 21.2g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 193mg
  • Calcium: 43mg
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Roasted Garlic and Potato Spread recipe

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