Bacon, Onion and Horseradish Mashed Potatoes

Creamy mashed potatoes explode with flavor from caramelized onions, bacon, horseradish and Dijon mustard.

Course Potatoes, Sides

Cuisine American

Keyword Bacon Onion Horseradish Mashed Potatoes, Mashed Potatoes

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 432kcal

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.

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.
Refrigerating Leftovers - Place the potatoes in an airtight container and refrigerate up to 3 days.
Freezing Mashed Potatoes - Place the potatoes in a freezer-safe, airtight container or bag and freeze up to 3 months.