Begin by selecting Yukon Gold potatoes, cut them into halves or quarters, and place them into a large pot. Fill with cold water and season with kosher salt.

Bring the water to a boil over high heat, reduce to a simmer, cover, and cook for about 15 minutes until fork-tender. Reserve a cup of cooking water before draining.

Return the hot potatoes to the pot, add butter and sour cream, and half of the reserved potato water. Mash until smooth, adding more water as needed for fluffiness.

Sprinkle in granulated garlic, kosher salt, and black pepper, adjusting to taste. Fold in optional roasted garlic or horseradish for extra flavor.

Serve warm, garnished with chopped chives, a sprinkle of cracked pepper, and a drizzle of melted butter.