Prep 10 mins
Cook 20 mins
These mashed potatoes alone are great and with the addition of onions they are even better. The horseradish gives it an extra "kick". This recipe comes from Michael Chiarello's web site Napa Valley.
- 2 lbs russet potatoes, peeled and cut into large chunks
- 1⁄2 cup unsalted butter or 1⁄2 cup unsalted margarine, room temperature
- 1 tablespoon minced fresh garlic
- 1 1⁄2 cups heavy cream
- salt, to taste
- fresh ground black pepper, to taste
- 1⁄2 cup caramelized onion (optional)
- 2 tablespoons prepared white horseradish (optional)
- 2 tablespoons freshly chopped fresh parsley leaves (optional)
- 2 large vidalia onions, thinly sliced
- 2 tablespoons butter or 2 tablespoons margarine
- Preheat oven to 325°F.
- Place potatoes in large saucepan with salted cold water to cover and bring to boil over high heat.
- Cook till tender, about 10 minutes.
- Drain well.
- Scatter on a baking sheet & let cool for several minutes.
- Place in oven to dry out, about 5 minutes.
- Press potatoes through a ricer or mash with a potato masher.
- Heat 1 tablespoon of butter in a large saucepan until it gets light brown; add minced garlic & cook quickly until pale gold.(about 50- 60 seconds).
- Add cream, onions(if using), horseradish(if using), and season with salt and pepper and bring to a boil.
- Reduce heat to low beating potatoes with large whisk.
- Add remaining butter or margarine by tablespoonsful stirring vigorously after each addition.
- Taste for seasoning, if necessary, add salt and pepper, again.
- Serve warm.
- Caramelized Onions:.
- Cook onions in butter in large saute pan over medium-high heat, 8-10 minutes or until golden brown, stirring frequently.
- Remove onions with slotted spoon and add to the cream mixture.
Delicious. Loved the caramelized onions in this along with the horseradish. I wasn't quit sure where the garlic fit in, so I just sauteed it along with the butter. :)