Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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

Recipe by Cooking Light October 2002

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
10 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

186 calories; calories from fat 30%; fat 6.3g; saturated fat 3.3g; mono fat 1.7g; poly fat 0.4g; protein 3.9g; carbohydrates 30.4g; fiber 2.9g; cholesterol 15mg; iron 1.3mg; sodium 353mg; calcium 45mg.
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