Herbed Potato-Garlic Spread

(Bon Appétit, December 1999)

15 large garlic cloves, unpeeled	2 Tablespoons chopped fresh parsley
4 Tablespoons olive oil	1 Tablespoon fresh lemon juice
salt and freshly ground black pepper to taste	1 Tablespoon minced shallot
1 ½ pounds russet potatoes, unpeeled, cut into 2-inch pieces	1 garlic clove, minced
1/4 cup chopped green onions	½ cup sour cream
3 Tablespoons chopped fresh basil

Preheat oven to 350°F. Place garlic cloves in a small baking dish. Add 1 Tablespoon oil and sprinkle with salt and pepper, toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 30 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to bowl; mash with fork.

Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain. Return potatoes to pot. Add roasted garlic, 3 Tablespoons oil, green onions and next 5 ingredients. Mash ingredients together. Mix in sour cream. Season with salt and pepper and serve on toast or crackers. Makes 4 servings.