Sunday, April 13, 2014

Caramelized Onion Smashed Potatoes

Caramelized Onion Smashed Potatoes | by Life Tastes Good #Easter #Horseradish
Caramelized Onion Smashed Potatoes makes a beautiful side dish perfect for special occasions! From the caramelized onions to the tangy Maille Dijon Mustard with Horseradish, these potatoes are loaded with flavor! Using fresh, quality ingredients, such as this award winning French mustard, will ensure the best tasting dishes and your taste buds will be happy happy!

I have once again teamed up with some of my best blogging friends to bring you a delicious holiday meal you can enjoy at home! Our Maille Easter Menu is a gourmet meal that will delight your senses and impress your guests!

To make this special meal even better, Maille and Revol have teamed up to give one of YOU an incredible prize package!! Be sure to enter for your chance to win this beautiful array of products that will help you create all of the tasty recipes featured in this post plus many more!!



Caramelized Onion Smashed Potatoes | by Life Tastes Good #Easter #Horseradish

Caramelized Onion Smashed Potatoes

Life Tastes Good
Published 04/13/2014
Caramelized Onion Smashed Potatoes

Ingredients

  • 3 tablespoons unsalted butter
  • 4 onions, sliced
  • 1 tablespoon white wine vinegar
  • 1 teaspoon fresh thyme
  • 3 lbs red potatoes, washed and cubed
  • 1 tablespoon Maille Dijon Mustard with Horseradish
  • salt and pepper to taste
  • 1/4 cup unsalted butter
  • 3/4 cup half and half, warmed

Instructions

  1. 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, about 20-25 minutes. Stir in 1 tablespoon white wine vinegar and 1 teaspoon fresh thyme. Cook for 5 more minutes.
  2. While the onions are cooking, place cubed potatoes in a large pot and cover with salted water. Bring to a boil. Reduce heat slightly so you still have a good boil and cook until tender. About 10 minutes. Drain.
  3. Return the potatoes to the pot and add 1 tablespoon Maille Dijon Mustard with Horseradish, 1/4 cup butter and 1/2 cup warmed half and half. Mash potatoes. Add in more half and half as needed for desired consistency. Fold in the caramelized onions. Give it a taste and add salt and pepper as needed. Adjust the flavors to your liking. Enjoy!
Yield: 8 Servings
Prep Time: 25 mins.
Cook time: 25 mins.
Total time: 50 mins.

recipe inspired by allrecipes.com Caramelized Onion and Horseradish Smashed Potatoes

If you are hosting an Easter gathering, you will find our menu easy to follow and delicious! For starters hop on over to Shelby's blog, The Life and Loves of Grumpy's Honeybunch, for her beautiful Honey Dijon Spinach Salad with raspberries and feta! Yummm! I'm salivating just thinking about it! Don't fill up on this sweet and tangy salad though, we still have 2 more courses to go!


Michele, of Flavor Mosaic, has created the main attraction for our Maille Easter Menu. Her flavorful Pork Loin with a Dijon Mustard Cream Sauce and Cornichons pairs beautifully with the smashed potatoes!


For the perfect ending to the perfect meal, head on over to Renee's Kitchen Adventures for this gorgeous Dijon Carrot Cake with Cream Cheese Frosting! I can't wait to try this!!




Progressive Easter Dinner | by Life Tastes Good and friends | #Gourmet #Holiday
Maille®, the leading producer of mustard, vinegar and cornichons in France and the number one brand of imported mustard in the United States, has been setting the standard for Dijon mustard for over 265 years! Maille’s award-winning mustards are made using a special recipe and process to create the best quality flavor, taste, and texture, resulting from centuries of expertise!

For more information and some amazing gourmet recipes: Visit Maille’s web site, follow on twitter @MailleUS, and like them on Facebook at facebook.com/mailleus.

Our friends at Maille® have teamed up with Revol, a French porcelain manu-facturer that has been making high-end cookware and serveware since 1789, to give one of our loyal readers a beautiful duo of oil/vinegar cruets and salt/pepper shakers as part of an incredible prize package of products! For more information on Revol, visit their web site to view all their beautiful products.

This AMAZING prize package includes the following:



To enter the giveaway, use the rafflecopter widget below! All terms and regulations for the giveaway can be found in the rafflecopter widget. Winner will be chosen at random via rafflecopter and contacted via the email provided in the widget. Winner will have 48 hours to respond to the email or a new winner may be chosen!

I received products from Maille in order to develop and original recipe and give an honest review. The opinion expressed in this post is 100% my own

Good Luck! a Rafflecopter giveaway

66 comments:

  1. Love using mustards in marinades, so much flavor! The potatoes sound amazing, pinning!

    ReplyDelete
    Replies
    1. Thanks, Lori!! They are really delish and make such a unique dish to serve! I love using mustard too, and I always says when in doubt add caramelized onions - they make everything better!! :o) Thanks and good luck!!

      Delete
  2. Marion, these potatoes look absolutely delicious and sound amazing. Some really great flavors in there and I can't wait to try them!

    ReplyDelete
    Replies
    1. Thanks, Shelby!! We really enjoyed them! I hope you like 'em!! So glad we got to do this menu together!!

      Delete
  3. These look really good! I love Maille mustard and always keep a jar in my fridge.

    ReplyDelete
    Replies
    1. Me too, Jeni! You can really taste the quality!! Good luck!

      Delete
  4. Marion, I made this recipe along with the Pork Loin and it tasted AMAZING, literally some of the best mashed / smashed potatoes I have ever had!

    ReplyDelete
    Replies
    1. Thanks, Michele! So glad they went together perfectly!!

      Delete
  5. I enjoy different mustard but have not really utilized it in cooking. I am more of a baker but the carrot cake with the Dijon is something I would try!

    ReplyDelete
    Replies
    1. I thought the mustard was going to be difficult to get into a dessert, but Renee knocked it out of the park! I can't wait to try that cake!! Thanks for stopping by Kristin and good luck!!

      Delete
  6. I put mustard in my eggwash for chicken tenders


    alyce poalillo

    ReplyDelete
    Replies
    1. Oooh that's a great idea Alyce! Thanks for stopping by and good luck!

      Delete
  7. I love this whole menu and I know my family would too. Those smashed potatoes are bursting with flavor!

    ReplyDelete
  8. i like mustard on my sandwiches and also in salads.

    ReplyDelete
  9. My families favorite recipe is my Mustard pasta and Marion you can come over anytime and make us those potatoes.

    ReplyDelete
    Replies
    1. Maybe we'll be by this summer :o) Thanks for entering and good luck!!

      Delete
  10. I love to use it on my honey mustard chicken recipe

    ReplyDelete
    Replies
    1. Oooh I love Honey Mustard Chicken, Danielle! Thanks for stopping by and Good Luck!!

      Delete
  11. Those potatoes look totally amazing! I use all types of mustard on just about everything, but, my favorite way is in marinades. (Of course not much can beat spicy mustard with a hot soft pretzel!)

    ReplyDelete
    Replies
    1. Thanks, Beckie!! Now I'm craving a pretzel haha Good luck!!

      Delete
  12. I would say in my potato salad. It gives it the perfect amount of tang.

    ReplyDelete
    Replies
    1. Agreed!! It is soo good in potato salad! Good luck!

      Delete
  13. wow never tried this brand but the potatoes, all the food looks so good, i'm literally drooling... (if i win, can i give you the prize and you just cook the above dinner for me? lol! :) ) !! i use mustard in my potatoe salad, corn beef and cabbage/veggies, ham, marinades, sauces, and of course, hot dogs and sausage hoagies! thanks so much........very hungry now!! lol

    ReplyDelete
    Replies
    1. haha too funny Cindy!! Thanks for stopping by and Good Luck!!

      Delete
  14. Oh that sounds yummy. BTW we love a good mustard. I Use it in dressing & marinades a lot. Love it on sandwiches, too. We would love it and use it all.

    ReplyDelete
    Replies
    1. You would love this collection, Janet!! Thanks for stopping by and good luck!!

      Delete
  15. I've never seen this brand before, but would love to try it. I LOVE, LOVE, LOVE my Revol bakers and would love to have the oil and vinegar cruets. Potatoes look delicious and I'll have to try the recipe.

    ReplyDelete
    Replies
    1. It's very good stuff! Good luck, Shirley! Those would go great with your Revol collection!! Thanks for stopping by ~Marion

      Delete
  16. My favorite way to use mustard is on sandwiches.

    ReplyDelete
  17. I'd honestly be happy with just a great big bowl of these potatoes on their own. They look fabulous, Marion!

    ReplyDelete
    Replies
    1. I'm with you! They are too tasty! I had to be careful with these in the house! Thanks for stopping by!

      Delete
  18. I like making my own salad dressing and I always add a little bit of mustard. I'm not sure why but it makes it turn out better. It seems to have a better texture.

    ReplyDelete
  19. I like to use mustard in marinade and sauces.

    ReplyDelete
  20. My absolute FAVE mustard! I would love that prize package!!! Pick me. Pick me!

    ReplyDelete
  21. I don't see the rafflecopter widget.....am I missing something??

    ReplyDelete
    Replies
    1. Oh no! It should be right above the comments section. They have it set up where you have to comment first and then choose "I commented" in the rafflecopter box. After that it will open up all of the other ways to enter. You might have to refresh your page or try using a different browser. I know it works well on Chrome. Let me know if you can't get it to show and I will try to get a link from the organizer.

      Delete
  22. I love mustard on my sandwich. I can give up the mayo, but not mustard!
    susan chester

    ReplyDelete
  23. I like to add a spicy mustard in my deviled eggs.

    ReplyDelete
  24. I've never tried mustard in potatoes, but these look delicious! I like to make mustard dips for pretzels.

    ReplyDelete
  25. I love using it for my deviled eggs and potato salad! :D ~Darlene S

    ReplyDelete
  26. Marinades, condiment for just about everything. It adds some spice to any dish, my favorite is as a ham glaze.

    ReplyDelete
  27. i use mustard and maple to stir-fry vegetables since i have a soy intolerance. it has that same sweet and tangy flavor that i love about teriyaki sauce, even though it's not the same

    ReplyDelete
  28. I love to make a cheese mustard dip and serve it with pretzels!

    ReplyDelete
  29. i like mustard on potatoes

    joe gersch

    joebissy@mail.com

    ReplyDelete
  30. I use it so many different ways, as a rub for roasts, on sandwiches, to make my own salad dressing.

    ReplyDelete
  31. I coat pork roast, ribs or other meats with mustard then add spices on top of the mustard coating and cook in the smoker.

    ReplyDelete
  32. As a marinade for turkey tenderloin with dot sauce and rosemary. Incredibly simple and amazing! Or just slathered on a turkey and cheese sandwich!

    ReplyDelete
  33. I like mustard in vinaigrettes, deviled eggs and especially on fresh off the grill all but burnt all natural all beef hot dogs. :)

    ReplyDelete
  34. My favorite way to use mustard is on sandwiches.

    ReplyDelete
  35. My favorite way to use mustard is in potato salad.

    ReplyDelete
  36. I like to use mustard in potato and macaroni salad, on hamburgers and wienie wraps using Pillsbury crescents

    ReplyDelete
  37. My favorite way to use mustard is basic, on a sandwich. I use it for other things like in recipes but more often for sandwiches.

    ReplyDelete
  38. My favorite way to use mustard is when I make my sweet and sour sauce for chicken or ribs.
    Laurie Emerson
    lauraemerson17 at yahoo dot com

    ReplyDelete
  39. WE USE MUSTARD IN OUR EGG BATTER TO FRY CRAWFISH OR SHRIMP :) MUSTARD IS FANTASTIC IN IT :)

    ReplyDelete

Related Posts Plugin for WordPress, Blogger... >