Horseradish Mashed Potatoes With Caramelized Onions

"From Bon Appetit, a nice side dish that can be made ahead. ZWT West region (Idaho potatoes)."
 
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photo by sassafrasnanc photo by sassafrasnanc
photo by sassafrasnanc
photo by Debi9400 photo by Debi9400
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 20mins
Ingredients:
8
Serves:
6
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ingredients

  • 14 cup butter
  • 2 14 lbs white onions, thinly sliced
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons fresh thyme, chopped
  • 3 12 lbs russet potatoes, peeled, cut into 1-inch pieces
  • 7 tablespoons whole milk
  • 14 cup prepared horseradish
  • 6 tablespoons butter
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directions

  • Melt 1/4 cup butter in large skillet over medium heat. Add onions; saute until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low; saute 4 minutes. Season with salt and paper.
  • Meanwhile, cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to same pot; mash until smooth. Add 6 tablespoons milk, horseradish and 6 tablespoons butter; stir to blend. Thin with 2 tablespoons milk if necessary. Add 1 to 2 tablespoons more butter if necessary. Season with salt and pepper.
  • Transfer potatoes to serving dish. Spoon onion mixture atop potatoes. (Can be prepared 8 hours ahead. Cover with foil and refrigerate. Rewarm in 350ºF oven about 30 minutes). Serve hot.

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Reviews

  1. Loved this recipe! We enjoyed the sweetness of the carmelized onions with the strong flavor of the horseradish! Served this with "Recipe #305341" for a totally German dinner! Also served a cucumber salad with this dinner. ZWT4.
     
  2. Wonderful! Perfect amount of horseradish. I thought it would be overpowering but the taste came through without to much heat. I used 1/2 cup low fat milk and 3 pounds of potatoes that I used my ricer for fluffy tatars! Thanks!!!
     
  3. This was a nice dish that presents beautifully. Some of us liked the carmelized onions and some of us found them too sweet. Averaged out the families' ratings and came to a solid 4.
     
  4. This was good, although next time I may add more horseradish, as the flavor wasn't quite there. I also added a couple of garlic cloves, minced to the onions. If you make it ahead of time and refrigerate it first, I would suggest taking it out about 30 minutes prior to reheating it. I reheated for 30 minutes and it wasn't as hot as it should have been and had to put it back in for another 10-15 minutes.
     
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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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