Horseradish and Caramelized Onion Mashed Potatoes

The best advice I can offer students who are looking to save a quick buck is to cook with what they have.  While it might be nice to go out and buy some exotic (and expensive) ingredient, they are often the items that blow a student’s budget.  Today’s post is a perfect example of a recipe that calls for things that most students might find lying around their kitchen.  Even if you are missing any of the ingredients, the most expensive of the ingredients (horseradish) rang in at around $3.00 for the jar.

One thing that I love about this recipe is it uses two of my favourite ingredients; horseradish and caramelized onions.  Both of these ingredients lend tremendous flavour to what would otherwise be a bland dish.  My lack of will power came into effect again with this recipe, as I found it increasingly difficult to stop myself from snacking on the caramelized onions.

The trick with caramelized onions is to always keep your eye on them and keep the temperature fairly low.  I’ve made several attempts to make caramelized only to be ruined by a fiery hot frying pan.

Another thing you might want to keep in mind is that horseradish loses flavour over time.  If you have recently bought a jar of this spicy paste, consider using just a bit less than the recipe calls for and then adjusting after you’ve tried the potatoes.

Recipe Below

Horseradish and Caramelized Onion Mashed Potatoes

  • 2 T butter
  • 2 Onions, sliced into rings and then separated
  • 2 Cloves of garlic, crushed
  • 1 1/2 t vinegar
  • 3 large baking potatoes, peeled and diced
  • 1 1/2 t dijon mustard/ mustard powder
  • 1 T Horseradish
  • Salt and Pepper
  • 2 T Butter
  • 1/4 cup Milk
  1. Heat frying pan to medium and add butter
  2. When melted add onions and garlic and fry for five minutes, stirring often
  3. Turn down heat and continue to cook for 20 minutes, ensuring to stir frequently
  4. While onions and garlic are cooking, add potatoes to a pot and fill with water
  5. Bring the pot to a boil and let them cook for 20 minutes or until easily pierced with a fork
  6. After the onions are done add vinegar and let cook for another 2 minutes
  7. Drain potatoes and mash until smooth with potato masher.
  8. Add mustard, horseradish, salt and pepper to potatoes and stir
  9. Mix onions, milk, and butter into potatoes until distributed and enjoy
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