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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Caramelized Onion and Horseradish Mashed Potatoes Recipe

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This recipe for Caramelized Onion and Horseradish Mashed Potatoes is from The Cruz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup butter, divided
4 cups chopped onion
2 tsp brown sugar
1 T white balsamic vinegar (optional)
2 ½ pounds peeled, cubed baking potatoes (I used white rose)
½ cup whole milk (I used 2%)
¼ cup Dijon mustard
1 T fresh lemon juice
2 T prepared (not creamed or sauce) horseradish
1 T light mayonnaise
½ tsp salt
Directions:
Directions:
Melt 1 T butter in a medium nonstick skillet over medium high heat. Add onion and sugar; sauté 10 minuts or until caramelized (brown and translucent, not burned). Remove from heat; stir in vinegar, if desired.

Place potato in 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 T butter and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. (Beth’s note: I drained them, then whipped them using an electric mixer with the butter and milk, then I transferred them back to the pan).

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.

 

 

 

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