TEXAS ROADHOUSE MASHED POTATOES RECIPES

Steps:

• Lay out 2 pieces of foil onto a flat surface. The foil should be enough to cover each potato.
• Wash potato skins thouroughly and dry them, dip in rendered bacon fat, place the potatoes onto each piece of foil and cover in sea salt. Wrap and bake in a 425 degree oven for about 45 minutes to 1 hour.
• Make it a loaded potato and top it with sour cream, cheddar cheese, chives, bacon (crumbled), and Mrs. Dash original seasoning for a really great baked potato, or eat it as is. Either way, it's delicious!

Steps:

• Remove 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.
• 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.
• 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 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.