Garlic Mashed Potatoes

We came up with the name saltburst when we used our homemade garlic salt in mashed potatoes for the first time. In this recipe, you'll experience true bursts of salt and garlic, but if done right you'll get bursts every 2 or 3 bites.

The key to the success of this recipe is to use the Garlic Saltburst sparingly when you're mashing the potatoes, so it has time to absorb.

4 large russet potatoes
1/4 cup butter or margarine
2 cups milk or 1 pint of sour cream
4 green onions
2 garlic cloves
black pepper to taste
4-6 pinches of Garlic Saltburst

  1. Peel the potatoes and cut into medium-sized cubes. The thicker they are, the longer they will take to cook all the way through.
  2. Rinse them in a colander to remove a majority of the starch.
  3. Put them in a saucepan and fill it with water until there is at least an inch of water over them.
  4. Chop the garlic and add to saucepan. If you want the onions to blend into the potatoes and be less crunchy, chop them and add to saucepan. Otherwise, add them after the potatoes have boiled for a few minutes.
  5. Over medium heat, bring the potatoes to a boil and let them continue to boil for 30-45 minutes.
  6. Stir occasionally. Make sure you don't overcook the potatoes or you'll be having potato soup instead. You'll know they're done if they break apart easily and they're the same shade of white all the way through.
  7. Once they're done, strain the water off without losing any of the garlic or onion.
  8. Add the butter and milk or sour cream.
  9. With a hand masher, mash the potatoes until they have the texture you like. Some people like creamy mashed potatoes, while some prefer a chunkier style.
  10. Add the black pepper and four pinches of Garlic Saltburst and stir.
  11. Let the potatoes sit for a couple of minutes before tasting and add more salt and pepper if needed.
Serves 4.