Horseradish Mashed Potatoes With Caramelized Onions
photo by sassafrasnanc
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄4 cup butter
- 2 1⁄4 lbs white onions, thinly sliced
- 3 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme, chopped
- 3 1⁄2 lbs russet potatoes, peeled, cut into 1-inch pieces
- 7 tablespoons whole milk
- 1⁄4 cup prepared horseradish
- 6 tablespoons butter
directions
- Melt 1/4 cup butter in large skillet over medium heat. Add onions; saute until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low; saute 4 minutes. Season with salt and paper.
- 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. Add 1 to 2 tablespoons more butter 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 350ºF oven about 30 minutes). Serve hot.
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Reviews
-
This was good, although next time I may add more horseradish, as the flavor wasn't quite there. I also added a couple of garlic cloves, minced to the onions. If you make it ahead of time and refrigerate it first, I would suggest taking it out about 30 minutes prior to reheating it. I reheated for 30 minutes and it wasn't as hot as it should have been and had to put it back in for another 10-15 minutes.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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