94 Ratings
  • 5 Rating Star 56
  • 4 Rating Star 28
  • 3 Rating Star 6
  • 1 Rating Star 2
  • 2 Rating Star 2

Caramelized onions give this incredible side dish a subtle sweetness, and the addition of horseradish gives it a little attitude! They make an absolutely fabulous side dish to prime rib, and have become a tradition every year at family holiday gatherings! To save time, the caramelized onions can be made ahead of time and refrigerated, then warmed before adding to the potatoes.

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and cook for 5 minutes. Reduce heat to medium, and continue cooking, stirring frequently, until the onions have softened, and achieved a deep brown color, 15 to 25 minutes. Stir in vinegar and thyme, and cook for 5 minutes more.

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  • While the onions are cooking, place cubed potatoes in large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes can be pierced easily with a fork, about 20 minutes. Drain the potatoes in a colander, and allow to steam for a minute.

  • To finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix with Dijon mustard, horseradish, salt and cracked black pepper until smooth. Mix in softened butter, caramelized onions, and half-and-half until onions are distributed evenly.

Nutrition Facts

381.05 calories; 7.67 g protein; 60.8 g carbohydrates; 13.08 g fat; 35.09 mg cholesterol; 160.88 mg sodium.Full Nutrition


Reviews (66)

Read All Reviews

Most helpful positive review

naples34102
07/29/2010
We loved these potatoes! Beautiful rich color from the caramelized onions and deeply flavored. Definitely worth the extra effort and time it took to caramelize the onions. Just enough horseradish and Dijon to make these interestingly different although I wouldn't hesitate to add more horseradish. I found I didn't need the extra butter at the end - the butter used to caramelize the onions was enough. It was nice to find a different and delicious spin on mashed potatoes.
(75)

Most helpful critical review

Anonymous
03/22/2010
Not very good at all!!! Will not make again
(3)
94 Ratings
  • 5 Rating Star 56
  • 4 Rating Star 28
  • 3 Rating Star 6
  • 1 Rating Star 2
  • 2 Rating Star 2
naples34102
07/29/2010
We loved these potatoes! Beautiful rich color from the caramelized onions and deeply flavored. Definitely worth the extra effort and time it took to caramelize the onions. Just enough horseradish and Dijon to make these interestingly different although I wouldn't hesitate to add more horseradish. I found I didn't need the extra butter at the end - the butter used to caramelize the onions was enough. It was nice to find a different and delicious spin on mashed potatoes.
(75)
Ms. Chef Esh
08/07/2008
Fantastic recipe! I added a couple of cloves of fresh roasted garlic but add garlic to almost everything. I also added in a couple of dashes of white pepper!
(30)
Anonymous
01/06/2008
This side dish was great - my family (kids too!) liked it...a nice flavor with a little tang but not too much for those who don't like spice. It didn't take too long to make and didn't have any unusual ingredients that is nice when you have a family and house to keep up while preparing meals. It made a huge heap and we served it with pork tenderloin and steamed broccoli - it was perfect. I'd recommend it - a nice twist on mashed potatoes...
(30)
gubby420
01/14/2009
This recipe is fantastic! The only change I made was to substitute the white wine vinegar to half white cooking wine half cider vinegar because I didn't have white wine vinegar on hand. For the small amt. required I doubt it would have made much difference. But the flavor! I had 3 helpings my boyfriend loved it as well. I know I'll be making this again & again. Thanks for the recipe! ADD-ON So I made this again and it was even better this time. I boiled the potatoes with minced garlic used skim milk instead of half & half and this time I sauteed chopped cabbage (about 2-3 cups) in bacon grease 'til tender and added along with the onions. It was very simaler to Irish colcannon and tasted great with the corned beef I prepared. Everyone who loves horseradish and potatoes should try this dish!
(24)
jazzradiogirl
05/10/2008
I thought this was really delicious. When I went to make it I found I had only 1 rather elderly potato. So I made instant mashed and added the seasonings. It was great and my guest had no idea I hadn't made it from scratch!
(22)
FIGHTPILOTSWIFE
10/02/2008
Yummy side dish! I did have to add more 1/2 & 1/2 to make it creamy enough and also a bunch more horseradish because we like spicy!:)
(15)
Jessa Schober
01/25/2010
very yummy. i scaled back to 6 servings and even opted to use 2 sweet vidalia onions over the 3 they suggested. it was plenty!!! also diced for ease of mixing and eating. omitted thyme since i didnt have it. served with flat iron steak w/ blue cheese chive butter (also from site) the first night and leftovers with a pork tenderlion and mushrooms w/ soy sauce glaze (again from this site lol) everybody raved about these!!
(13)
Avon- status quo PRO
11/01/2011
Wonderful wonderful wonderful potatoes. Made these for a dinner party to serve under Beef Burgundy. Simple easy tasty full flavored. I did use Yukon Gold potatoes instead of russets because that's what I had on hand this time around. Will most definitely make these again. It goes great with beef.
(12)
GREEKGIRL
12/07/2008
Very nice twist on regular mashed potatoes. I omitted the horseradish (I forgot it) and all 5 of us loved it. Would suggest that the onions are cut up more than just 'sliced into rings' because it was somewhat difficult to eat with long rings. Very good flavor.
(10)