Step 1

Wash and roughly chop the potatoes into even 1-inch chunks (peel or leave them unpeeled if you don’t mind the texture of skins). Try to make the chunks as even as possible.

Step 2

Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in 1 tablespoon kosher salt. Bring to a boil.

Step 3

Once boiling, cook until they are very tender, about 10 to 15 minutes (pierce a piece of potato with a fork to assess doneness). Drain and allow to steam while sautéing the garlic in Step 4.

Step 4

When the potatoes are done, melt the butter in the same pot. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant but not browned. Remove the heat and pour in the milk, stir for 15 seconds to warm the milk. Then add the potatoes back to the pot.

Step 5

Mash the potatoes with a masher. Add the sour cream and 1 1/4 teaspoons kosher salt and mash more until a creamy texture forms. (If using prepared horseradish, mash it in as well.)

Step 6

Optional: For the creamiest mashed potatoes, transfer to a stand mixer. Add the whisk attachment and whip on low speed for 1 to 2 minutes, until fluffy (take care not to over whip or the potatoes will become too thick and gluey).

Step 7

Serve immediately garnished with chopped fresh chives, if desired. Leftovers store up to 4 days refrigerated (or make them into mashed potato pancakes or potato waffles!).