Caramelized Onion and Horseradish Smashed Potatoes Recipe - Allrecipes.com
Caramelized Onion and Horseradish Smashed Potatoes Recipe
  • READY IN 50 mins

Caramelized Onion and Horseradish Smashed Potatoes

Read Reviews (48)

"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." —  

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Original recipe makes 8 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 25 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 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.

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Most Helpful Critical Review
Mar 22, 2010

Not very good at all!!! Will not make again

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Jan 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...

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Aug 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!

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Jan 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!

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May 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!

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Oct 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! :)

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Jan 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!!

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Nutrition

  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 60.8 g
  • 20%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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