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Texas Garlic Mashed Potatoes

 Texas Garlic Mashed Potatoes
These creamy mashed potatoes get their flavor burst from garlic and caramelized onions. They're great with any meal. —Richard Markle, Midlothian, Texas
6 ServingsPrep: 30 min. Bake: 30 min.


  • 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

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Texas Garlic Mashed Potatoes (continued)

Directions (continued)

  • onion. Beat until mashed. Yield: 6 servings.
Nutritional Facts: 2/3 cup equals 236 calories, 14 g fat (7 g saturated fat), 31 mg cholesterol, 313 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein.