Description[]
Contributed by Catsrecipes Y-Group
- Source: The Cook's Garden by Ellen Ecker Ogden. Harper Collins Publishers.
- Makes 4 servings
Ingredients[]
- 6 large baking potatoes, scrubbed, patted dry, and poked several times with a fork
- 3 tablespoons unsalted butter
- 1 cup milk or half-and-half
- salt and freshly ground pepper, to taste
Savory green sauce[]
- 2 garlic cloves, peeled
- ½ cup yogurt or sour cream
- 1 teaspoon freshly grated horseradish root, or use prepared horseradish
- 2 cups mixed cooking greens and herbs, such as a combination of fresh spinach, young kale, or mustard greens
Directions[]
- Position rack in the center of the oven and preheat to 450°F.
- Place the potatoes on a baking sheet.
- Bake until the potatoes are tender, about 1 hour.
- Cut each potato in half lengthwise, and scoop out the flesh into a bowl, leaving potato-skin shells.
- Mash the potato flesh with the butter and milk, and season with the salt and pepper.
- Refill the shells and, if necessary, return to the oven to keep warm.
- In the meantime, make the sauce.
Savory green sauce[]
- Fit a food processor with the metal blade.
- With the machine running, drop the garlic through the feed tube to mince the garlic.
- Add the yogurt and horseradish and pulse to combine.
- Add the greens and process until the greens are puréed.
- Serve the potatoes hot, with the sauce passed on the side.
Note[]
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.