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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!
Perfect for weeknight dinners or the holiday table. These Easy Scalloped Potatoes or our Crispy Herby Smashed Potatoesare also good potato side dish options- both simple and yummy!
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.
Sour Cream– I really love the tanginess sour cream adds to mashed potatoes. You could also sub creme fraiche, or a vegan sour cream.
Butter – Real butter gives mashed potatoes a delicious richness. Browned butter, ghee and vegan butter also work well here.
Roasted Garlic – I love adding whole roasted garlic, and a little granulated garlic as well. If short on time, just use granulated garlic!
How to make the BEST Mashed Potatoes
Cut potatoes in half or in quarters. Make sure they are roughly equal size pieces.
Cover potatoes with salted water and simmer covered, until knife tender, about 20 minutes.
Drain, saving 1 cup of HOT Potato water.
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.
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.
Add a little hot potato water to loosen the potatoes- especially important if keeping these warm for later.
Garnish the Mashed Potatoes with Chives, Pepper and a drizzle of melted butter.
Top with whole roasted garlic cloves if you like.
Creamy, Mashed Potatoes with Roasted Garlic and Horseradish- comes together easily and quickly.
More recipes you may enjoy!
- Our BEST Thanksgiving Side Dishes
- A Vegetarian Thanksgiving Dinner
- Easy Scalloped Potatoes
- Instant Pot Mashed Potatoes
- Crispy Herby Smashed Potatoes
- Mashed Sweet Potatoes with Ginger
- Mashed Cauliflower with Roasted Garlic
Roasted Garlic Mashed Potatoes
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 6-8 1x
- Category: Side
- Method: whipped
- Cuisine: american
- Diet: Vegetarian
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)
- 3 lbs potatoes (thin-skinned – white, red or Yukon, scrubbed, skins on)
- 1/2–3/4 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)
- 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.
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. 😉
- 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
Sylvia…. I love all your recipes, thank you for sharing. Merry Christmas from The Netherlands.
Awww.. thanks Janet! Merry Christmas to you too!
I have cooked Roasted Garlic Mashed Potatoes with ghee, which is a better butter replacement. Ghee adds better creamy feel and a unique flavor. I prefer using organic ghee instead of butter.
I prefer using Milkio grass-fed ghee for all my recipes.
I love ghee here as well! The best flavor, I agree!
Oh wow! Garlic and horseradish mash is delicious. Love your recipes. Thank you so much.
Thanks Gail! Glad you enjoyed this!
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.
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.
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!
Hi Lynn, I meant to say sour cream. 😉 Sorry about that- and fixed it!
Thanks for the clarification Sylivia! I Will be making these today!
These were SO GOOD, hubby says they’re the best mashed potatoes he’s ever had!
So glad you liked them!!!
Super easy and flavorful.
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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This is probably the prettiest mash I have ever seen!
The pretty fall leaves help 😉