BACON ONION HORSERADISH MASHED POTATOES
Steps:
- In a large skillet over medium-high heat, add olive oil. When oil is hot, 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 cook for 5 minutes more.
- While the onions are cooking, place cubed potatoes in large pot and cover with salted water. Bring water 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.
- To finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix with mustard, horseradish, salt and cracked black pepper until smooth. Mix in softened butter, caramelized onions, bacon, and half-and-half until onions are distributed evenly.
Nutrition Facts : Calories 290 kcal, Carbohydrate 24 g, Protein 9 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 302 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
HORSERADISH-BACON TWICE-BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
- One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Discard 2 of the potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream until smooth. Stir in the chives, parsley and 2 to 3 tablespoons horseradish; season with salt and pepper. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and season the insides with salt and pepper. Set on a baking sheet.
- Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons melted butter.
- Combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish in a small bowl. Top the potatoes with the horseradish cream, bacon and more chives.
MASHED POTATOES WITH HORSERADISH
This dish seems to go well with German-inspired dishes
Provided by CHRISTYJ
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
- Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 49.6 g, Cholesterol 27.9 mg, Fat 12.1 g, Fiber 4.5 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 80.2 mg, Sugar 2.4 g
DOUBLE BAKED HORSERADISH POTATOES
Steps:
- Preheat oven to 375 degrees F. Prick the surface of the potatoes a few times with a fork then rub potatoes with oil, place on a baking sheet and bake in the oven for about 1 1/2 hours, or until you can poke a thin bladed knife into them. Remove them from the oven and let rest 10 minutes, or until cool enough to handle.
- Slice the potatoes in half vertically and carefully scrape the flesh into a medium bowl, reserving the best 4 skins. Add the butter, milk, cream and horseradish and mash until smooth, if the mixture is too dry add more milk. Season well with salt and pepper to taste. Fill each of the 4 skins with the mashed potato mixture. Place the filled potatoes on a baking sheet and return to the oven, bake until lightly golden brown, about 8 to 10 minutes. Remove from the oven and top with a dollop of sour cream, a tablespoon of caviar and sprinkle with chives.
BACON-HORSERADISH SMASHED POTATOES
Horseradish and bacon make these spicy, salty, hearty potatoes just what your meal needs.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Put the potatoes, garlic and thyme in a medium saucepan, cover with cold water by about an inch and season generously with salt. Bring to a simmer over medium heat and cook until the potatoes are very tender and a thin knife will easily pierce through the center of the potatoes, about 20 minutes. Drain and discard the thyme.
- Heat the milk in a microwave-safe bowl or measuring cup in the microwave until hot, about 1 minute. Using a potato masher or large fork and adding the hot milk gradually, smash the potatoes and garlic into a chunky puree. Stir in the butter, horseradish, sour cream and bacon; season with salt and pepper.
BACON-HORSERADISH POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Peel potatoes and cut them into chunks. Cover potatoes with water and bring to a boil; salt water and boil 12 to 15 minutes until tender. Drain and return to hot pot.
- While potatoes cook, heat a small skillet with a drizzle of extra-virgin olive oil over medium-high heat. Brown the bacon then drain and reserve.
- Mash potatoes with bacon, sour cream, horseradish and pepper.
CHEESY BACON MASHED POTATO BAKE
Make and share this Cheesy Bacon Mashed Potato Bake recipe from Food.com.
Provided by PeachPie24
Categories Pork
Time 40m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 350.
- Cook your bacon until extra crispy, crumble and set aside.
- Peel and dice your potatoes, place in a large pot of boiling water and boil until soft.
- Drain the potatoes and put them in a large bowl, add the ranch dressing, butter, black pepper and season all.
- Get a potato masher or an electric mixer and blend until all the lumps are out of the potatoes.
- Add the bacon pieces and 1/2 a cup of cheddar cheese. Mix with a spoon until well blended.
- Put everything in a casserole dish and top with the remaining 2 1/2 cups of cheese.
- Bake at 350 until the cheese on top is melted.
Nutrition Facts : Calories 765.5, Fat 50.8, SaturatedFat 26.4, Cholesterol 125.5, Sodium 891.2, Carbohydrate 48.5, Fiber 6, Sugar 2.8, Protein 30
MASHED POTATOES WITH HORSERADISH
Instead of the ever-popular garlic mashed potatoes, this unusual recipe calls for prepared horseradish. The zippy side dish would be fantastic with roast beef. -Cynthia Gobeli, Norton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Add butter, salt and pepper. Mash potatoes. Beat in the sour cream and horseradish.
Nutrition Facts : Calories 175 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 301mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
MASHED POTATOES WITH HORSERADISH
This is a very simple and quick recipe. If you like horseradish then you'll love these quick and easy taters.
Provided by crazycookinmama
Categories Potato
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook the potatoes in boiling salted water until tender, about 8-10 minutes; drain.
- Add butter, salt and pepper.
- Whip with an electric mixer on low speed or mash with a potato masher.
- Add sour cream and horseradish; mix well.
- Serve immediately.
Nutrition Facts : Calories 275.4, Fat 11.9, SaturatedFat 7.4, Cholesterol 28.8, Sodium 383.8, Carbohydrate 38.6, Fiber 4.9, Sugar 2.1, Protein 5
HORSERADISH MASHED POTATOES
Give creamy mash a subtle kick with fresh or creamed horseradish for a warming side dish - perfect with hearty stews and casseroles
Provided by Maria Elia
Categories Side dish
Time 45m
Number Of Ingredients 4
Steps:
- Bring the potatoes to the boil in a pan of salted water and cook for 25-30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
- Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.
Nutrition Facts : Calories 510 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
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