Caramelized Onion And Horseradish Smashed Potatoes Recipes

HORSERADISH MASHED POTATOES WITH CARAMELIZED ONIONS

Steps:

• Melt 1/4 cup butter in large skillet over medium heat. Add onions; saute until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low; saute 4 minutes. Season with salt and paper.
• Meanwhile, cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to same pot; mash until smooth. Add 6 tablespoons milk, horseradish and 6 tablespoons butter; stir to blend. Thin with 2 tablespoons milk if necessary. Add 1 to 2 tablespoons more butter if necessary. Season with salt and pepper.
• Transfer potatoes to serving dish. Spoon onion mixture atop potatoes. (Can be prepared 8 hours ahead. Cover with foil and refrigerate. Rewarm in 350ºF oven about 30 minutes). Serve hot.

CARAMELIZED ONION AND HORSERADISH MASHED POTATOES

Steps:

• Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat.
• Add onion and sugar; sauté 10 minutes or until caramelized.
• Remove from heat and stir in vinegar if desired.
• Place potatoes in a saucepan and cover with water.
• Bring to a boil; reduce heat and simmer for 15-20 minutes or until tender.
• Drain and return potatoes to pan.
• Add 3 tablespoons butter and milk; mash to desired consistency.
• Cook 2 minutes or until thoroughly heated through, stirring constantly.
• 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.
• Serve.

CARAMELIZED ONION AND HORSERADISH SMASHED POTATOES

Steps:

• 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.
• 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.

MASHED POTATOES WITH CARAMELIZED ONIONS & HORSERADISH

Steps:

• Preheat oven to 325°F.
• Place potatoes in large saucepan with salted cold water to cover and bring to boil over high heat.
• Cook till tender, about 10 minutes.
• Drain well.
• Scatter on a baking sheet & let cool for several minutes.
• Place in oven to dry out, about 5 minutes.
• Press potatoes through a ricer or mash with a potato masher.
• Heat 1 tablespoon of butter in a large saucepan until it gets light brown; add minced garlic & cook quickly until pale gold.(about 50- 60 seconds).
• Add cream, onions(if using), horseradish(if using), and season with salt and pepper and bring to a boil.
• Reduce heat to low beating potatoes with large whisk.
• Add remaining butter or margarine by tablespoonsful stirring vigorously after each addition.
• Taste for seasoning, if necessary, add salt and pepper, again.
• Serve warm.
• Caramelized Onions:.
• Cook onions in butter in large saute pan over medium-high heat, 8-10 minutes or until golden brown, stirring frequently.
• Remove onions with slotted spoon and add to the cream mixture.

HORSERADISH MASHED POTATOES WITH CARAMELIZED ONIONS

Steps:

• Melt 1/4 cup butter in large skillet over medium heat. Add onions; sauté until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low; sauté 4 minutes. Season with salt and pepper.
• Meanwhile, cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to same pot; mash until smooth. Add 6 tablespoons milk, horseradish and 6 tablespoons butter; stir to blend. Thin with 2 tablespoons milk if necessary. Season with salt and pepper.
• Transfer potatoes to serving dish. Spoon onion mixture atop potatoes. (Can be prepared 8 hours ahead. Cover with foil and refrigerate. Rewarm in 350°F oven about 30 minutes.) Serve hot.