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Caramelized Onion and Horseradish Smashed Potatoes

Caramelized Onion and Horseradish Smashed Potatoes

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
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Caramelized onions give this incredible side dish a subtle sweetness, and the addition of horseradish gives it a little attitude! They make an absolutely fabulous side dish to prime rib, and have become a tradition every year at family holiday gatherings! To save time, the caramelized onions can be made ahead of time and refrigerated, then warmed before adding to the potatoes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 60.8g
  • 20%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and cook for 5 minutes. Reduce heat to medium, and continue cooking, stirring frequently, until the onions have softened, and achieved a deep brown color, 15 to 25 minutes. Stir in vinegar and thyme, and cook for 5 minutes more.
  2. While the onions are cooking, place cubed potatoes in large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes can be pierced easily with a fork, about 20 minutes. Drain the potatoes in a colander, and allow to steam for a minute.
  3. To finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix with Dijon mustard, horseradish, salt and cracked black pepper until smooth. Mix in softened butter, caramelized onions, and half-and-half until onions are distributed evenly.
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Reviews

naples34102
69

naples34102

7/29/2010

We loved these potatoes! Beautiful rich color from the caramelized onions and deeply flavored. Definitely worth the extra effort and time it took to caramelize the onions. Just enough horseradish and Dijon to make these interestingly different, although I wouldn't hesitate to add more horseradish. I found I didn't need the extra butter at the end - the butter used to caramelize the onions was enough. It was nice to find a different and delicious spin on mashed potatoes.

Mrs. Chef Esh
30

Mrs. Chef Esh

8/7/2008

Fantastic recipe! I added a couple of cloves of fresh roasted garlic, but add garlic to almost everything. I also added in a couple of dashes of white pepper!

M. M. Moore
30

M. M. Moore

1/6/2008

This side dish was great - my family (kids, too!) liked it...a nice flavor with a little tang, but not too much for those who don't like spice. It didn't take too long to make and didn't have any unusual ingredients, that is nice when you have a family and house to keep up while preparing meals. It made a huge heap and we served it with pork tenderloin and steamed broccoli - it was perfect. I'd recommend it - a nice twist on mashed potatoes...

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