SMASHED FINGERLING POTATOES WITH ROAST GARLIC
Ruth
ingredients
- 1 c roasted, peeled garlic cloves
- 1 c apple juice
- 3/4 c basil leaves
- 1/4 c flat leaf parsley
- 1/2 c EVOO
- salt to taste
- freshly gr. pepper
- 5 lbs fingerling potatoes, washed
- 1 c plain, low-fat yogurt
directions
- 1
1. In large pot, cover potatoes with cold water. Bring to simmer over high heat & cook until tender, about 15 min. Drain in colander.
- 2
2. While the potatoes are cooking, puree half of the roasted garlic with the apple juice, basil & parsley in a blender until smooth. Season generously with salt & pepper. Add olive oil slowly until incorporated. Reserve.
- 3
3. 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 smooth as necessary.
- 4
4. Add the remaining potatoes & mash into rustic, large pieces. Season generously with salt & pepper. Drizzle in a little of the basil oil.
- 5
5. transfer to a warm serving dish. Drizzle a few Tbsp of the basil scented olive oil over the surface of the puree. Serve immediately while piping hot.
Source: Ruth
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