Caramelized Onion and Horseradish Smashed Potatoes |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
3 tablespoons butter |
4 onion, sliced and separated into rings |
1 tablespoon white wine vinegar |
1/2 teaspoon ground dried thyme |
6 large baking potatoes, peeled and cubed |
1 tablespoon dijon mustard |
2 tablespoons prepared horseradish, or to taste |
salt and cracked black pepper to taste |
1/4 cup softened butter |
3/4 cup half-and-half |
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.
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