- 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
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened.
- Meanwhile, in a large skillet over low heat, cook onion in remaining oil for 15-20 minutes or until golden brown, stirring occasionally. Transfer to a food processor. Cover and process until blended; set aside.
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Place potatoes in a large bowl. Squeeze softened garlic into bowl; add the 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!!"