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Horseradish Mashed Potatoes With Caramelized Onions

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“From Bon Appetit, a nice side dish that can be made ahead. ZWT West region (Idaho potatoes).”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 14 cup butter
  • 2 14 lbs white onions, thinly sliced
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons fresh thyme, chopped
  • 3 12 lbs russet potatoes, peeled, cut into 1-inch pieces
  • 7 tablespoons whole milk
  • 14 cup prepared horseradish
  • 6 tablespoons butter

Directions

  1. 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.
  2. 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.
  3. 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.

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