texas garlic mashed potatoes
(8 ratings)
A recipe that is from the "Taste of Home" magazine website, which states: "These creamy mashed potatoes get their flavor burst from garlic and caramelized onions. They're great with any meal. —Richard Markle, Midlothian, Texas"
(8 ratings)
yield
6 serving(s)
prep time
30 Min
cook time
30 Min
method
Stove Top
Ingredients For texas garlic mashed potatoes
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1 whole garlic bulb
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1 teaspoon plus 1 tablespoon olive oil, divided
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1 medium white onion, chopped
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4 medium potatoes, peeled and quartered
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1/4 cup butter, softened
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1/4 cup sour cream
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1/4 cup grated parmesan cheese
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1/4 cup 2% milk
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1/2 teaspoon salt
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1/4 teaspoon pepper
How To Make texas garlic mashed potatoes
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1Remove 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.
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2Meanwhile, 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.
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3Place 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.
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