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Horseradish-dijon mashed potatoes with caramelized onions, recipe by Stacy Lyn Harris
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Horseradish-Dijon Mashed Potatoes with Caramelized Onion

The bold, tangy notes in Horeradish-Dijon combo and the sweet, earthy flavor of the onion balance well in the creamy mashed potato base. Try it with everything!
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 people
Calories -114kcal

Ingredients

  • 3/4 cup room temperature butter 1 1/2 sticks, divided
  • 4 large yellow onions divided
  • 5 sprigs fresh thyme
  • Kosher salt and pepper to taste
  • 6 russet potatoes peeled and cut into 2-inch cubes
  • 1 cup heavy cream
  • 3 tablespoons Dijon mustard
  • 1/4 cup horseradish
  • fresh parsley for garnish, chopped

Instructions

  • Peel and dice three of the onions. Peel and cut the remaining onion in rounds. You will be cooking these onions in separate skillets. The diced onions will be stirred into the mashed potatoes and the onion rounds will top the potatoes. In a large skillet, add 2-3 Tbsp butter over medium heat. Add diced onions to pan, and sautè 3 minutes. Lower the heat to medium-low and sautè for about 20 minutes or until the onions are caramelized (dark golden-brown and soft). Season with the leaves of 3 thyme sprigs. 
  • In a large skillet, add 2-3 Tbsp butter over medium heat. Add diced onions to pan, and sautè 3 minutes. Lower the heat to medium-low and sautè for about 20 minutes or until the onions are caramelized (dark golden-brown and soft). Season with the leaves of 3 thyme sprigs. 
  • While the onions are cooking, add potatoes to a pot, and cover potatoes with water. Cover the pot with a lid and bring potatoes to a boil. Once the potatoes begin to boil, uncover and continue to boil for about 20 minutes, or until potatoes can be easily pierced with a knife. Drain the potatoes and allow to dry for about 5 minutes, then return to the pot.
  • In a measuring cup or bowl, add cream and heat in the microwave for about 1 minute. Always add warm cream to hot potatoes so they don’t cool before you eat them and to keep from potatoes from becoming gummy. 
  • Add 6 tablespoons (3/4 stick) butter to the hot potatoes and begin to mash with a potato masher. When the butter is melted, add 3/4 of the hot cream, horseradish, dijon mustard, and diced caramelized onions, then mash the ingredients and potatoes with a potato masher until incorporated. Don’t over-mix or over- whip if using a mixer or you will get gummy potatoes.  Add more of the cream until you reach the consistency you like. Taste for seasoning. Add salt and pepper to taste. Garnish with chopped parsley.

Nutrition

Calories: -114kcal