Texas Garlic Mashed Potatoes Recipe

5 22 19
Texas Garlic Mashed Potatoes Recipe
Texas Garlic Mashed Potatoes Recipe photo by Taste of Home
Publisher Photo

Texas Garlic Mashed Potatoes Recipe

Read Reviews
5 22 19
Publisher Photo
These creamy mashed potatoes get their flavor burst from garlic and caramelized onions. They're great with any meal. —Richard Markle, Midlothian, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Texas Garlic Mashed Potatoes in Country October/November 2009, p49

Nutritional Facts

2/3 cup: 236 calories, 14g fat (7g saturated fat), 31mg cholesterol, 313mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Texas Garlic Mashed Potatoes in Country October/November 2009, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTexas Garlic Mashed Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Queenlalisa User ID: 15400 269671
Reviewed Jul. 18, 2017

"I love garlic mashed potatoes and these were so easy and delicious. Very flavorful and creamy. Will make again."

MY REVIEW
vbag User ID: 1135425 158698
Reviewed Dec. 4, 2013

"I like the creaminess of cream cheese, so I added softened cream cheese to this. It was perfect."

MY REVIEW
jreyes128 User ID: 7269399 156918
Reviewed Oct. 29, 2013

"I didn't add sour cream but I added milk. It still tasted great!"

MY REVIEW
Sundayfood User ID: 6763783 141419
Reviewed Mar. 24, 2013

"Very nice! A crowd pleaser!"

MY REVIEW
winlane0513 User ID: 6990297 141418
Reviewed Dec. 18, 2012

"This is the best mashed potato recipe ever!"

MY REVIEW
jcarlisle219 User ID: 1138834 158697
Reviewed Nov. 18, 2012

"Awesome potatoes! Loved them!!"

MY REVIEW
justmbeth User ID: 1196484 161549
Reviewed Jan. 2, 2012

"Wow! Awesome! Bit hit with all. Served more like 4 in my family rather than 6. I think most went back for seconds."

MY REVIEW
JessicaRae User ID: 4435739 100915
Reviewed Feb. 6, 2011

"Yum! Yum! Yum! I happened to serve this with a lemon chicken recipe, and they flavor complimented it perfectly! :)"

MY REVIEW
cajeanjean User ID: 1063593 104786
Reviewed Nov. 29, 2010

"This was delicious! I didn't bother puréed the onions, I just added them in as they were."

MY REVIEW
toni.m User ID: 5441752 104785
Reviewed Nov. 25, 2010

"Ok so I'm jumping the gun a bit! But this sounds amazing. I am making it today for Thanksgiving. so I will come back and let you know for sure. I'm pretty confident that this is gonna be great!"

Loading Image