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Nutrition Facts

Serving Size 1 (486g)

Recipe makes 6 servings

The following items or measurements are not included below:

3 tablespoons balsamic vinegar

Calories 460
Calories from Fat 181 (39%)
Amount Per Serving %DV
Total Fat 20.2g 31%
Saturated Fat 12.6g 63%
Monounsaturated Fat 5.2g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 52mg 17%
Sodium 195mg 8%
Potassium 1417mg 40%
Total Carbohydrate 65.5g 21%
Dietary Fiber 8.6g 34%
Sugars 11.1g
Protein 7.8g 15%

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Horseradish Mashed Potatoes With Caramelized Onions

Recipe #179708 | 1½ hours | 20 min prep | add private note
lazyme

By: lazyme
Jul 30, 2006

From Bon Appetit, a nice side dish that can be made ahead. ZWT West region (Idaho potatoes).

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 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. 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. 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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Featured Reviews for This Recipe

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From: ~Rita~

On Feb 8, 2007

Wonderful! Perfect amount of horseradish. I thought it would be overpowering but the taste came through without to much heat. I used 1/2 cup low fat milk and 3 pounds of potatoes that I used my ricer for fluffy tatars! Thanks!!!

0 people found this review helpful

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  • From: CulinaryQueen

    On Aug 1, 2006

    This was good, although next time I may add more horseradish, as the flavor wasn't quite there. I also added a couple of garlic cloves, minced to the onions. If you make it ahead of time and refrigerate it first, I would suggest taking it out about 30 minutes prior to reheating it. I reheated for 30 minutes and it wasn't as hot as it should have been and had to put it back in for another 10-15 minutes.

    0 people found this review helpful

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    From: sassafrasnanc

    On Jul 2, 2008

    Loved this recipe! We enjoyed the sweetness of the carmelized onions with the strong flavor of the horseradish! Served this with "Weinerschnitzel!" for a totally German dinner! Also served a cucumber salad with this dinner. ZWT4.

    1 person found this review helpful

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    From: Beautiful BC

    On Jun 20, 2007

    This was a nice dish that presents beautifully. Some of us liked the carmelized onions and some of us found them too sweet. Averaged out the families' ratings and came to a solid 4.

    1 person found this review helpful

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  • Read all 4 reviews

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