Herbed Potato-Garlic Spread
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 4 tablespoons olive oil
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
- 1/4 cup chopped green onions
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced shallot
- 3 tablespoons chopped fresh basil
- 1 garlic clove, minced
- 15 large garlic cloves (unpeeled)
- 1 1/2 pounds russet potatoes, unpeeled, cut into 2-inch pieces
- Carbohydrate 39 g(13%)
- Cholesterol 15 mg(5%)
- Fat 19 g(30%)
- Fiber 3 g(12%)
- Protein 6 g(12%)
- Saturated Fat 5 g(26%)
- Sodium 28 mg(1%)
- Calories 344
Preparation Preheat oven to 350°F. Place garlic cloves in small baking dish. Add 1 tablespoon oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 30 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to bowl; mash with fork. Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain. Return potatoes to pot. Add roasted garlic, 3 tablespoons oil, green onions and next 5 ingredients. Mash ingredients together. Mix in sour cream. Season with salt and pepper and serve.
Preparation Preheat oven to 350°F. Place garlic cloves in small baking dish. Add 1 tablespoon oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 30 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to bowl; mash with fork. Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain. Return potatoes to pot. Add roasted garlic, 3 tablespoons oil, green onions and next 5 ingredients. Mash ingredients together. Mix in sour cream. Season with salt and pepper and serve.
