- 1 whole garlic bulb
- 1 teaspoon plus 1 tablespoon olive oil, divided
- 1 medium white onion, chopped
- 4 medium potatoes, peeled and quartered
- 1/4 cup butter, softened
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut top off of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes.
- Meanwhile, in a large skillet over low heat, heat remaining oil. Add onion; cook until golden brown, 15-20 minutes, stirring occasionally. Transfer to a food processor. Process until blended; set aside.
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. Place potatoes in a bowl. Squeeze softened garlic into bowl; add butter, sour cream, cheese, milk, salt, pepper and onion. Beat until mashed.
Freeze option: Place cooled mashed potato mixture in a freezer container and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe bowl until heated through, stirring twice and adding a little milk if necessary. Yield: 6 servings.
Reviews for Texas Garlic Mashed Potatoes
"I like the creaminess of cream cheese, so I added softened cream cheese to this. It was perfect."
"I didn't add sour cream but I added milk. It still tasted great!"
"Very nice! A crowd pleaser!"
"This is the best mashed potato recipe ever!"
"Awesome potatoes! Loved them!!"