I enjoyed this twist on mashed potatoes - contrary to other raters, I did not find the amounts of mustard or horseradish to be too much. Paired great with tuna, I think because the mashed potatoes were slightly reminiscent of tartar sauce. Didn't love the color though, as the mustard made the potatoes a dullish brown, and would use less onion..
Caramelized Onion and Horseradish Mashed Potatoes
Randy Mayor; Melanie J. Clarke
More From Cooking Light
Amount per serving
- Calories: 186
- Calories from fat: 30%
- Fat: 6.3g
- Saturated fat: 3.3g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.4g
- Protein: 3.9g
- Carbohydrate: 30.4g
- Fiber: 2.9g
- Cholesterol: 15mg
- Iron: 1.3mg
- Sodium: 353mg
- Calcium: 45mg
- 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.
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