Roasted Garlic And Potato Spread

• 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

1. Preheat oven to 400u0b0.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 400u0b0 for 30 minutes. Remove from oven; cool.
3. 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.
4. 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.

garlic, baking potato, yogurt, extravirgin olive oil, lemon rind, lemon juice, kosher salt, black pepper, ground red pepper, parsley

Taken from www.myrecipes.com/recipe/roasted-garlic-potato-spread (may not work)