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We love mashed potatoes. It is a super flavorful potato recipe. However, when you add bacon, horseradish, and caramelized onions to buttery mashed potatoes, you take them over the top!
The tangy notes of these horseradish-dijon mashed potatoes add an additional layer of flavor to traditional mashed potatoes, and the earthy flavor of the onion adds a unique flavor to these mashed potatoes. These potatoes are perfect for a special occasion, such as a holiday.
Table of Contents
Why You’ll Love These Mashed Potatoes
- Creamy – These are Creamy Mashed Potatoes with a delicious horseradish-dijon combo of flavor on top of a creamy mashed potato base.
- Caramelized onions – The addition of caramelized onions really takes these mashed potatoes over the top.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Potatoes – You can use russet potatoes or Yukon gold potatoes. I used russet potatoes because that is what I had on hand, but Yukon Golds provide a smooth, buttery consistency to the mashed potatoes.
- Onions – I used a white onion, but you could use sweet onions, yellow onions, or whatever you have on hand.
- Dijon Mustard – You can use Dijon Mustard, stone ground mustard, or regular mustard.
- Prepared Horseradish – If you don’t like the tangy flavor of horseradish, you could leave it out. I recommend using prepared horseradish instead of cream of horseradish for the best flavor.
- Vinegar – I used De Nigris herbed season white wine vinegar, but you can use any white wine vinegar.
- Butter – I recommend using real butter and not margarine. You’ll need 1/4 cup butter.
- Half-and-Half – I used half-and-half, but you could use heavy cream or whole milk.
- Sour Cream – (Optional)
How To Make Bacon Horseradish Mashed Potatoes
- Gather Ingredients for the recipe.
- Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and cook for 5 minutes. Reduce heat to medium, and continue cooking, stirring frequently, until the onions have softened, and achieved a deep brown color, 15 to 25 minutes. Stir in vinegar and thyme, and cook for 5 minutes more.
- While the onions are cooking, place cubed potatoes in a large pot of boiling salted water.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes can be pierced easily with a fork, about 20 minutes. Either remove the potatoes from the cooking water using a slotted spoon, or drain the cooked potatoes in a colander, and allow them to steam for a minute.
- To finish the dish, transfer the potatoes to a serving bowl.
- Mash with a potato masher.
- Mix with Dijon mustard, horseradish, salt, and cracked black pepper until smooth.
- Mix in softened butter, caramelized onions, and half-and-half.
- Stir the potatoes until smooth and until the onions are evenly distributed.
Recipe Tips
- Extra Creamy – To make these mashed potatoes extra creamy, add some sour cream or cream cheese to the mashed potatoes.
- Potato Skins On or Off – You can make these mashed potatoes either way. It is your preference. I prefer to leave the skins off but that is my preference.
What To Serve with Bacon Onion and Horseradish Mashed Potatoes?
- Oven Roasted Chicken
- Air Fryer Ribeye Steak
- Crockpot Roast Beef
- Air Fryer Fried Chicken
- Green Bean Casserole
- Broccoli Salad
FAQs
Place the potatoes in an airtight container and refrigerate for up to 3 days.
Yes, you can. Place the potatoes in a freezer-safe, airtight container or bag and freeze up to 3 months.
More Potato Recipes
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Recipe
Ingredients
- 2 onions diced
- 1 tablespoon De Nigris white wine vinegar
- 1/2 teaspoon ground dried thyme
- 6 large russet potatoes peeled and cubed
- 1 tablespoon Dijon mustard
- 2 tablespoons prepared horseradish or to taste
- salt and cracked black pepper to taste
- 1/4 cup softened butter
- 3/4 cup half-and-half
- 1/2 pound bacon cooked, drained and chopped
Instructions
- Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and cook for 5 minutes. Reduce heat to medium, and continue cooking, stirring frequently, until the onions have softened, and achieved a deep brown color, 15 to 25 minutes. Stir in vinegar and thyme, and cook for 5 minutes more.
- While the onions are cooking, place cubed potatoes in large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes can be pierced easily with a fork, about 20 minutes. Drain the potatoes in a colander, and allow to steam for a minute.
- To finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix with Dijon mustard, horseradish, salt and cracked black pepper until smooth. Mix in softened butter, caramelized onions, and half-and-half until onions are distributed evenly.
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