Caramelized Onion and Horseradish Mashed Potatoes

These were ok, but nothing special. They should have been called mustard potatoes, because I didn't taste the onion or the horseradish. Also D made subs, so who knows. However he did half the recipe but used 3 cups of onions. Overall a disappointment based on the title.

Caramelized Onion and Horseradish Mashed Potatoes

Horseradish and Dijon mustard flavor these potatoes. Pair them with steak or tuna.

Yield: 10 servings (serving size: 3/4 cup)

1/4 cup butter, divided
4 cups chopped onion
2 teaspoons brown sugar (didn't use)
1 tablespoon white balsamic vinegar (optional)
2 1/2 pounds cubed peeled baking potato
1/2 cup whole milk
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons prepared horseradish
1 tablespoon light mayonnaise
1/2 teaspoon salt

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; stir in vinegar, if desired.

Place potato in a 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 tablespoons butter and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, 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.

CALORIES 186 (30% from fat); FAT 6.3g (sat 3.3g,mono 1.7g,poly 0.4g); IRON 1.3mg; CHOLESTEROL 15mg; CALCIUM 45mg; CARBOHYDRATE 30.4g; SODIUM 353mg; PROTEIN 3.9g; FIBER 2.9g

Cooking Light, OCTOBER 2002