Ingredients

The following ingredients have 7 Servings
  • 3 lbs potatoes (thin-skinned – white, red or Yukon, scrubbed, skins on)
  • ½-3/4  cup sour cream,  more to taste (or use vegan substitute – Kite Hill’s Sour Cream is a good option.)
  • 4 tablespoons butter (or vegan butter)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2-3 teaspoons granulated garlic (or  use 10-20 whole roasted garlic cloves, mashed )
  • 1-3 teaspoons prepared horseradish, or fresh grated to taste (optional)
  • Garnish with chives, pepper (and more melted butter if you like)

Instruction

  • Cut potatoes in half (if bigger, quarter) and cover with an inch of water, in a large pot.
  • Add 2 teaspoons salt.
  • Bring to a boil, cover and simmer on medium-low heat, about 20 minutes, or until fork-tender.
  • Drain, saving 1 cup of potato water.
  • Place potatoes back in the pot (or slow cooker), mash well, then using the masher, whisk in the butter, sour cream, salt, pepper, garlic option of choice, and optional horseradish.
  • Add a little potato water to loosen, starting with 1/2 cup, adding more as needed. ( If keeping these warm for an extended period of time, add the full cup of water).
  • Taste and adjust salt and pepper to your liking.
  • Cover and keep warm in a 180F oven.
  • When ready to serve, stir, sprinkle with pepper, chives and a drizzle of melted butter before serving.