Caramelized Onion and Horseradish Mashed Potatoes

Randy Mayor; Melanie J. Clarke
Horseradish and Dijon mustard flavor these potatoes. Pair them with steak or tuna.


10 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 186
Caloriesfromfat 30 %
Fat 6.3 g
Satfat 3.3 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 3.9 g
Carbohydrate 30.4 g
Fiber 2.9 g
Cholesterol 15 mg
Iron 1.3 mg
Sodium 353 mg
Calcium 45 mg


1/4 cup butter, divided
4 cups chopped onion
2 teaspoons brown sugar
1 tablespoon white balsamic vinegar (optional)
2 1/2 pounds cubed peeled baking potato
1/2 cup whole milk
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons prepared horseradish
1 tablespoon light mayonnaise
1/2 teaspoon salt


Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add onion and sugar; sauté 10 minutes or until caramelized. Remove from heat; stir in vinegar, if desired.

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add 3 tablespoons butter and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.

Combine Dijon mustard and remaining ingredients in a small bowl, stirring with a whisk until blended. Add Dijon mustard mixture and caramelized onion mixture to potato mixture, stirring to combine.


October 2002