How to make the best Mashed Potatoes with Roasted Garlic and a whisper of horseradish (optional) – creamy, delicious and full of flavor! Vegan Adaptable!  Roasted Garlic Mashed Potatoes with a whisper of horseradish (optional) - creamy, delicious and full of flavor! Vegan Adaptable! 
In one of those stars, I shall be living. In one of them, I shall be laughing.  And so it will be as if all the stars were laughing, when you look at the sky at night.~ Antoine de Saint-Exupéry

Meet the Mashed Potatoes of my dreams! Creamy, (but not overly) and oh so flavorful these Mashed Potatoes are studded with Roasted Garlic with the subtlest little kick of Horseradish. The best part? It can be made vegan and can be made on the stovetop in under 30 minutes!

It’s a simple recipe yet full of amazing flavor – the roasted garlic and zippy horseradish pair really well with rich meaty dishes, cutting through the fat. Add as little or as much horseradish as you want, depending on your taste for it. Or leave it out entirely!

I love the addition of sour cream here- it adds a tanginess that works really well.

Feel free to use granulated garlic or whole roasted garlic cloves!  Either way you’ll love the flavor!

What potatoes to use in Mashed Potatoes

In this recipe, we prefer to use thinned skinned potatoes ( baby reds, Yukon, yellow, white, red) and we leave the potato skins on. The potato skins are full of nutrients! Feel free to use russets, peeling them first.

How to make the BEST Mashed Potatoes

cutting potatoes for mashed potatoes

Step One

Cut potatoes in half or in quarters. Make sure they are roughly equal size pieces.

boiling the potatoes

Step Two

Cover potatoes with salted water and simmer covered, until knife tender, about 20 minutes.

Drain the potatoes

Step Three

Drain, saving 1 cup of HOT Potato water.

mashed the potatoes with a potato masher

Step Four

Mash the tender potatoes using a potato masher, then add butter (or vegan butter) sour cream (or vegan sour cream) roasted garlic or granulated garlic, salt, pepper and optional horseradish.

adding sour cream and butter to the potatoes

I find these are just rich enough. Adding just a little bit of fat whether it’s plant-based, or animal-based makes them the most enjoyable. And when being paired with something rich, like pot roast, you can get away with keeping them somewhat light.

Step Five

Add a little hot potato water to loosen the potatoes- especially important if keeping these warm for later.

creamy mashed potatoes in a pot

Step Six

Garnish the Mashed Potatoes with Chives, Pepper and a drizzle of melted butter.

Top with whole roasted garlic cloves if you like.

Roasted Garlic Mashed Potatoes with a whisper of horseradish (optional) - creamy, delicious and full of flavor! Vegan Adaptable! 
Keep the mashed potatoes warm in a 200F oven until ready to serve.
Roasted Garlic Mashed Potatoes with a whisper of horseradish (optional) - creamy, delicious and full of flavor! Vegan Adaptable! 

Creamy, Mashed Potatoes with Roasted Garlic and Horseradish- comes together easily and quickly.

On the homefront:  This month has been a wild one for sure, full of all sorts of life events. Beginnings and endings. Joy and sorrow, the full gamut.  Each day I am reminded how short life is, how precious our time here is, and mostly, what an honor it is to get to be here, for this short time.
A little spec, on another spec, among the millions of specs out there in the universe.
Happy Thanksgiving friends, I am thankful for you!
xoxo

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Roasted Garlic Mashed Potatoes


Description

Mashed Potatoes with Garlic  – a lightened up, healthy version of mashed potatoes that is creamy, delicious and full of flavor! Vegan adaptable! (Original recipe: 11/2014, updated 11/2021)


Ingredients

Scale
  • 3 lbs potatoes (thin-skinned – white, red or Yukon, scrubbed, skins on)
  • ½3/4  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
  • 23 teaspoons granulated garlic (or  use 1020 whole roasted garlic cloves, mashed )
  • 13 teaspoons prepared horseradish, or fresh grated to taste (optional)
  • Garnish with chives, pepper (and more melted butter if you like)

Instructions

  1. Cut potatoes in half (if bigger, quarter) and cover with an inch of water, in a large pot.
  2. Add 2 teaspoons salt.
  3. Bring to a boil, cover and simmer on medium-low heat, about 20 minutes, or until fork-tender.
  4. Drain, saving 1 cup of potato water.
  5. 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.
  6. 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).
  7. Taste and adjust salt and pepper to your liking.
  8. Cover and keep warm in a 180F oven.
  9. When ready to serve, stir, sprinkle with pepper, chives and a drizzle of melted butter before serving.

Notes

Go here to make ROASTED GARLIC

If making these vegan, feel free to add 1/2-1 teaspoon nutritional yeast.

Another tasty option is to add 1/4 cup parmesan cheese. 😉

Nutrition

  • Serving Size: made with ½ cup full fat sour cream and 2 T butter
  • Calories: 180
  • Sugar: 2.5 g
  • Sodium: 452.3 mg
  • Fat: 7.7 g
  • Saturated Fat: 4.4 g
  • Carbohydrates: 25.6 g
  • Fiber: 3.8 g
  • Protein: 3.2 g
  • Cholesterol: 21.5 mg

Keywords: mashed potatoes, roasted garlic mashed potatoes, horseradish mashed potatoes, healthy mashed potatoes,vegan mashed potatoes

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Can these be made ahead of time and if so, how can you keep them moist and heat them? Thanks for any help you can give.

    1. Hi Jodi, you can make them ahead, but I will say they are the BEST day of, because they are a little lighter in “fat”. You could reheat in a casserole dish in the oven, 350, covered, 30ish minutes. Let come to room temp before reheating. If making ahead, I would definitely add that full cup of potato water when making.

  2. I have not made these yet but they look so good!!! Quick question: For making these vegan, you mention Kite Hill’s Cream Cheese and not their Kite Hill Sour Cream, is that because the cream cheese is thicker and works better than their sour cream in this recipe? Can’t wait to make these!

  3. Wow theses were so easy and so good! Add a tablespoon of horseradish at the end and it gave it such a nice kick. Everyone loved them.

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