Smashed Fingerling Potatoes With Roast Garlic-Basil Oil

Submitted by senseicheryl

"This recipe was featured in an email that I received this morning from Life Script Healthy Advantage. Sounds pretty good!"

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 12

ingredients

• 5 lbs fingerling potatoes, washed
• 1 cup garlic clove, roasted, peeled
• 1 cup apple juice
• 3⁄4 cup basil leaves
• 1⁄4 cup flat leaf parsley
• salt, to taste
• fresh ground black pepper, to taste
• 1⁄2 cup extra virgin olive oil
• 1 cup low-fat yogurt, plain

directions

1. In a large pot, cover the fingerlings with cold water. Bring to a simmer over high heat and cook until tender, about 15 minutes. Drain in a colander.
2. While the potatoes are cooking, puree half of the roasted garlic with the apple juice, basil and parsley in a blender until smooth. Season generously with salt and pepper. Add the olive oil slowly until incorporated. Reserve.
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 to smooth as necessary.
4. Add the remaining potatoes and mash into rustic, large pieces. Season generously with salt and pepper. Drizzle in a little of the basil oil.
5. Transfer to a warm serving dish. Drizzle a few tablespoons of the basil scented olive oil over the surface of the puree. Serve immediately while piping hot.

Reviews

[Stella8037]

Yumm - this was tasty, and very easy. I used cider instead of apple juice, and I happened to have fat-free half-and-half on hand, so I subbed that in for the yogurt. I used a variety mix of fingerlings, and it looked so appetizing with the fresh herbs - great color, and great taste! Served with pork roast and asparagus, it was a comforting meal for a cold sunday night...