Texas Garlic Mashed Potatoes

I saw this in the Taste of Home Magazine.

1 whole garlic bulb
1 tsp plus 1 Tbsp olive oil, divided
1 medium white onion, chopped
4 medium potatoes, peeled and quartered (I'd cube them)
1/4 cup butter, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup milk
1/2 tsp salt
1/2 tsp pepper

1) Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 tsp 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; cover and cook 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 large bowl. Squeeze softened garlic into bowl; add the butter, sour cream, cheese, milk, salt, pepper and onion. Beat until mashed.

Yields: 6 servings

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