These horseradish mashed potatoes with caramelized onions are an exciting twist on a traditional dish… full of mouthwatering flavor combinations!
One bite of these horseradish mashed potatoes with caramelized onions and you’ll never want regular mashed potatoes again! The flavors compliment each other wonderfully, and this dish is sure to “wow” any guests you serve it to!
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Can you believe that Thanksgiving is just about 6 weeks away?! Omg, how is this even possible? It’s one of my favorite holidays, yet somehow, it sneaks up on me every year lol. Last year we had the big dinner at my Mom’s house, and I brought a few side dishes. I’m not sure what we’ll do this year, but I’m pretty sure these horseradish mashed potatoes with caramelized onions WILL be one of the side dishes I’ll bring!
You guys, if it’s possible to be in love with a food dish… then call me smitten. I can’t get enough of these potatoes!! I’m a sucker for ANYTHING with caramelized onions (like this dip, or grilled cheese), and the horseradish in these just takes it wayyyy over the top!
And don’t worry about the horseradish being too spicy, you can definitely decrease (or increase) the amount to your tastes. The way I’ve written the recipe, it’s a great backnote, a hint of heat at the end of the bite… and one that’s really counterbalanced with the slightly sweet caramelized onions.
You definitely don’t have to wait for a special occasion to have these potatoes… they make a great side dish! Try them alongside my absolute favorite seared steak with some slow cooker mushrooms and a salad for a terrific complete meal.
Have you ever made homemade mashed potatoes, and they just didn’t turn out all that great? It’s super disappointing! Here are a few of my tips for perfectly fluffy mashed potatoes!
Tips for the Fluffiest Mashed Potatoes, Every Time:
- Use quality potatoes (most people like russets, but my personal favorite is yukon gold – they’re super buttery and creamy all on their own)
- Season the water that the potatoes are boiling in (just like you would with pasta)
- Boil potatoes until fork tender, but don’t over-boil them or they’ll be mushy
- Warm the liquids, like cream, before you mash (just a quick zap in the microwave is good)
- Don’t over beat the potatoes (if you want super smooth potatoes, a hand mixer works perfectly, but don’t beat them too much or they’ll be gluey in texture)
- Don’t forget to season with salt and pepper
Also, for a big gathering, like Thanksgiving, you can make these potatoes a few hours ahead of time and toss them in your slow cooker on the “keep warm” setting, and they’ll be ready when you are!
I hope you give these horseradish mashed potatoes with caramelized onions a try soon… your taste buds won’t regret it!
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- CARAMELIZED ONIONS:
- 2 -3 Tbsp butter
- 2 large yellow onions diced
- 1/2 tsp dried thyme
- salt and pepper to taste
- 3 lbs yukon gold potatoes
- 1 tsp salt
- 1/2 cup + 2 Tbsp heavy cream or half and half
- 4 Tbsp butter 1/2 stick
- Salt and pepper to taste
- 1 1/2 Tbsp dijon mustard
- 2 Tbsp prepared horseradish more or less to your tastes
- Fresh parsley minced (for garnish)
- CARAMELIZE THE ONIONS:
- Add 2-3 Tbsp butter to a large skillet and heat over MED to MED-HIGH heat. Add diced onions to pan, and saute, stirring often, for 3-5 minutes.
- Season with thyme, salt, and pepper.
- Reduce heat to MED-LOW and saute, stirring occasionally, for 10-20 minutes, until onions are soft and golden brown in color.
- Remove from heat and set aside.
- COOK THE POTATOES:
- If using baby yukon gold potatoes, halve the smaller ones, and quarter the larger ones.
- Add sliced potatoes to a large clean, dry pot. Cover with cold water, about 1" above the potatoes, and season with 1 tsp salt.
- Cover, and bring to a boil. Once boiling, remove lid and boil for 15-20 minutes, or until potatoes are tender when pierced with a fork.
- Drain potatoes, then return to the same pot.
- Microwave heavy cream and butter for 1 minute, then pour over cooked potatoes.
- Mash until desired consistency. Alternatively, beat with a hand mixer.
- Use a wooden spoon to stir in salt, pepper, dijon mustard, horseradish and caramelized onions.
- Garnish with minced parsley.
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2. I chose to leave the skins on my potatoes, but if you prefer skinless, just peel them first.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.