• 10servings
  • 186calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, D, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, divided

  2. 4 cups chopped onion

  3. 2 teaspoons brown sugar

  4. 1 tablespoon white balsamic vinegar

  5. 2 1/2 pounds cubed peeled baking potato

  6. 1/2 cup whole milk

  7. 1/4 cup Dijon mustard

  8. 1 tablespoon fresh lemon juice

  9. 2 tablespoons prepared horseradish

  10. 1 tablespoon light mayonnaise

  11. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

  3. 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.

  4. 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.


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