Description Edit

Contributed by Catsrecipes Y-Group

  • Source: The Cook's Garden by Ellen Ecker Ogden. Harper Collins Publishers.
  • Makes 4 servings

Ingredients Edit

Savory green sauce Edit

Directions Edit

  1. Position rack in the center of the oven and preheat to 450°F.
  2. Place the potatoes on a baking sheet.
  3. Bake until the potatoes are tender, about 1 hour.
  4. Cut each potato in half lengthwise, and scoop out the flesh into a bowl, leaving potato-skin shells.
  5. Mash the potato flesh with the butter and milk, and season with the salt and pepper.
  6. Refill the shells and, if necessary, return to the oven to keep warm.
  7. In the meantime, make the sauce.

Savory green sauce Edit

  1. Fit a food processor with the metal blade.
  2. With the machine running, drop the garlic through the feed tube to mince the garlic.
  3. Add the yogurt and horseradish and pulse to combine.
  4. Add the greens and process until the greens are puréed.
  5. Serve the potatoes hot, with the sauce passed on the side.

Note Edit

There may be nothing quite as satisfying as a buttered potato, but this tangy sauce is exceptionally good, and can be put into service as a dip for crudités. Use whatever greens are abundant in your garden — the combination here is only a suggestion.

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