|
|
Instructions |
|
|
|
Preheat the oven to 350°F.
Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft. Remove from the oven and let cool.
|
|
|
|
Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
|
|
|
|
Bring the stock to a boil, and turn down to a simmer.
Squeeze the roasted garlic clove to release each clove of garlic. Mash the garlic with a fork and throw the skins away.
|
|
|
|
Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
Adjust the salt and pepper to taste. Fold in the scallions.
|
|
|
| Serving
Suggestions |
|
|
1/2 cup: 86cal, 2gfat, 2gfiber
|
|
|
Originally Submitted
9/25/2006
|
