Potato and Garlic Spread


I know this sounds unusual, but it tastes wonderful! I think the fact that you roast the garlic first and add toasted ground almonds and walnuts really wakes the potatoes up! Next time, I will be sure to use boiling potatoes instead of frying potatoes but really, I think the only difference is the consistency. Boiling potatoes are fluffier! The original recipe used almonds only but since I was just short on the amount I needed, I added walnuts. I used three good sided clives of roasted garlic but add more if you are really keen on it. Use the oil you use for roasting the garlic when you measure the oil to add to the potatoes.
This is really great on toasted bread. You can also warm it up and use it to accompany meat or even fish.

Serves 4-6


1 kilo boiling potatoes
3 – 4 heads of roasted garlic, crushed
100 ml olive oil
100 g toasted ground almonds or 70 g toasted ground almonds and 30g toasted ground walnuts. You can vary the amounts a bit and experiment.

Peel the potatoes, cut them into large pieces and boil them in salted water.

Meanwhile, toast the almonds, walnuts at  350°/175°. Spread them in an even layer on a baking tray covered with parchment paper. This should take about ten minutes but keeping in mind that all ovens are different, the best sign that they are ready is when you start smelling them!

Drain the potatoes well and puree them or mash them using a potato masher along with the crushed roasted garlic. Season with salt.

Add the ground almonds/walnuts and mix while gradually adding in the oil until its consistency is that of a spread. Save a bit of oil to drizzle on the top.

The flavour is better with time so if you are planning a get together, make it the day before and check the flavour!

⭐Wondering how to roast garlic? Found this on simplyrecipes.com

Roasted Garlic Recipe

Prep time: 5 minutesCook time: 30 minutes


One or more whole heads of garlic.


1 Preheat your oven to 400°F (205° C). (A toaster oven works great for this.)

2 Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.

3 Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.) Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed.

4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of the skins.

Enjoy! Xxxx Natascha

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