Caramelized Onion and Horseradish Smashed Potatoes

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.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 381 Calories

Ingredients

• 3 tablespoons butter
• 1 tablespoon white wine vinegar
• ¾ cup half-and-half
• 1 tablespoon Dijon mustard
• salt and cracked black pepper to taste
• ¼ cup softened butter
• 2 tablespoons prepared horseradish, or to taste
• 6 large baking potatoes, peeled and cubed
• ½ teaspoon ground dried thyme
• 4 onion, sliced and separated into rings

Recipe Instructions

Step 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.

Step 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.

Step 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.