Recipe by Leslie in Texas
What a wonderful addition to plain mashed potatoes! These go really well with a grilled steak, ribs, or a grilled tuna steak.Originally from Cooking Light, it's comfort food fit for company!
Top Review by Ms B.
These were good potatoes served with our roast beef and onion gravy. However, I was disappointed that the horseradish flavor wasn't more pronounced. The caramelized onions added a lot to the blend, though. My hubby really liked that touch.
- 1⁄4 cup light butter
- 4 cups chopped onions
- 2 teaspoons brown sugar
- 1 tablespoon white balsamic vinegar (optional)
- 2 1⁄2 lbs peeled and cubed baking potatoes
- 1⁄2 cup 2% low-fat milk
- 1⁄4 cup Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons prepared horseradish
- 1 tablespoon light mayonnaise or 1 tablespoon fat-free mayonnaise
- 1⁄2 teaspoon salt
Directions See How It's Made
- 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 and stir in vinegar if desired.
- Place potatoes in a saucepan and cover with water.
- Bring to a boil; reduce heat and simmer for 15-20 minutes or until tender.
- Drain and return potatoes to pan.
- Add 3 tablespoons butter and milk; mash to desired consistency.
- Cook 2 minutes or until thoroughly heated through, 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.