Texas Garlic Mashed Potatoes

By Leslie Blythe    ,

September 4, 2017

These crowd-pleasing, creamy Texas Garlic Mashed Potatoes get their flavor burst from garlic and caramelized onions. What's not to like?!

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 6 Servings


1Preheat oven to 425° F.

2Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut the 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.

3Meanwhile, 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.

4Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pan. Squeeze softened garlic onto potatoes; add butter, sour cream, cheese, milk, salt, pepper, and onion. Beat until mashed.

Freezer option

1Place cooled mashed potato mixture in a freezer container and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high, stirring twice and adding a little milk if necessary, until heated through.

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


1 whole garlic bulb

1 teaspoon plus 1 tablespoon olive oil, divided

1 medium white onion, chopped

4 medium potatoes, peeled and quartered

¼ cup butter

¼ cup sour cream

¼ cup Parmesan cheese, grated

¼ cup milk

½ teaspoon salt

¼ teaspoon pepper


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