Horseradish mashed potatoes with caramelized onions

1 Servings

Ingredients

Quantity Ingredient
¼ cup Butter
6 tablespoons Butter
2¼ pounds Vidalia onions; thinly sliced
3 tablespoons Balsamic vinegar
2 teaspoons Chopped fresh thyme
3½ pounds Russet potatoes; peeled, cut in 1/2\" pieces
6 tablespoons Whole milk; to 8 tbsp
¼ cup Horseradish

Directions

Melt ¼ cup butter in large skillet over medium heat . Add onions; sauté until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low; sauté 4 minutes. Season with salt and pepper.

Meanwhile, cook potatoes in large pot of boiling salted water until very tender; about 20 minutes. Drain. Return to same pot; mash until smooth. Add 6 tablespoons milk, horseradish and 6 tablespoons butter; stir to blend.

Thin with 2 tablespoons milk if necessary. Season with salt and pepper.

Transfer potatoes to serving dish.

Spoon onion mixture atop potatoes. (Can be prepared 8 hours ahead. Cover with foil and refrigerate. Rewarm in 350°F oven about 30 minutes.) Serve hot.

Recipe by: Bon Appetit, 11/97

Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@...> on May 15, 98

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