Texas Roadhouse Mashed Potatoes, Copycat

Step 1: Start by peeling off the papery skin from the garlic bulb, but remember not to separate or peel the cloves.

Step 2: Preheat the oven to 425 degrees.

Step 3: Remove the top of the garlic bulb so that each clove gets separated and drizzle one teaspoon of oil to cover cloves.

Step 4: Cover with foil and bake 30 to 35 minutes until soft.

Step 5: In a frying pan heat the butter and oil on low heat and add chopped onions and let it cook for 15 to 20 minutes with occasional stirring until onion is golden brown.

Step 6: Remove the onions and blend them in a food processor until smooth.

Step 7: Meanwhile, place the potatoes in a large saucepan and cover with heavily salted boiling water.

Step 8: Let it boil until potatoes are soft.

Step 9: After boiling, leave it uncovered for 20 minutes.

Step 10: Discard the water.

Step 11: Add butter, sour cream, chicken bouillon, cheese, milk, salt, pepper to taste and onion puree (2 tablespoons) to potatoes with softened garlic (a couple of cloves), to taste.

Step 12: Put the rest of onion puree and roasted garlic for later use in freezer or frig

Step 13: Mash potatoes until you obtain a smooth mixture.

Step 14: Serve or freeze.

Step 15: Transfer the mashed potato mixture to a container and let it freeze overnight.

Step 16: Cover the mixture and place it in the microwave at high temperature, stirring and adding a little milk if required.