Caramelized Onion and Horseradish Mashed Potatoes

Randy Mayor; Melanie J. Clarke

Horseradish and Dijon mustard flavor these potatoes. Pair them with steak or tuna.

Yield: 10 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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.
  2. Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
  3. 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.
  4. 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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