Tuesday, October 23, 2012

Caramelized Onion and Horseradish Mashed Potatoes

I'm always thinking of ways to keep mashed potatoes interesting and new, as we head into winter and the holiday season. One idea is to stir other veggies right into the potatoes, as with my Smashed Potatoes, Parsnips, and Turnips.  In this recipe, a batch of caramelized onions and a spicy blend of mustard and horseradish perk things up.

  • 1/4 cup vegan butter, divided
  • 4 cups chopped onion
  • 2 teaspoons vegan brown sugar
  • 1 tablespoon white balsamic vinegar
  • 2 and 1/2 pounds peeled and cubed baking potato
  • 1/2 cup plain non-dairy milk
  • 1/4 cup Dijon mustard
  • 1 tablespoon fresh-squeezed lemon juice
  • 2 tablespoons bottled prepared horseradish
  • 1 tablespoon vegan mayonnaise
  • 1/2 teaspoon salt
1. Melt 1 tablespoon of the butter in a medium skillet over medium-high heat.  Add the onion and brown sugar; saute for 10 minutes, until lightly caramelized.  Remove from heat and stir in the vinegar.

2. Meanwhile, place the baking potato in a saucepan and cover with water.  Bring to a boil.  Reduce heat and simmer for about 15 minutes, until the potato is tender.

Note: you don't have to cube the potato before cooking and mashing - but it certainly speeds up the process, ideal whether you're making this dish on a busy weeknight or on a holiday with guests milling about.

3. Drain and return the potato to the pan.  Add the remaining 3 tablespoons butter and the milk; mash to desired consistency with a potato masher, ricer, or electric mixer (I prefer the first).  Return to the burner and cook for a final 2 minutes, stirring constantly, until heated.

4. In a small bowl, combine the Dijon mustard, lemon juice, horseradish, mayonnaise, and salt.  Add the Dijon mixture and caramelized onion mixture to the potato mixture, stirring to combine.

Try pairing these hearty potatoes with Match beef steaks, steamed asparagus, and a glass of (vegan) red wine. If you're feeling adventurous, the tangy mustard and horseradish pair well with vegan tuna, such as Vegetarian Plus.

Nutrition Info:
10 servings (about 3/4 cup), Calories 186 

Tasting Notes:
An enjoyable alternative to regular mashed potatoes.  Contrary to my worries, the mustard and horseradish were not overpowering, but were just tangy enough. I would caramelize the onions longer next time, for at least 30 minutes, until deep brown and very sweet, and I would also add only half as much onion.  Surprisingly, I liked this dish best with the vegan tuna, I think because the potatoes had a similar tang to tartar sauce.  One thing I did not love, however, was that the Dijon mustard tinted the potatoes a dull tan color, so minus a half point for poor presentation.


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