Texas Garlic Mashed Potatoes

• 1 bulb of garlic (whole garlic bulb)
• 1 teaspoon olive oil, divided, plus 1 tbl
• 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 milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut off top 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 butter, sour cream, cheese, milk, salt, pepper and onion. Beat until mashed.

garlic, olive oil, white onion, potatoes, butter, sour cream, parmesan cheese, milk, salt, pepper

Taken from www.food.com/recipe/texas-garlic-mashed-potatoes-450025 (may not work)