Caramelized Onion and Horseradish Mashed Potatoes

Adapted from a recipe by brightlightz at www.allrecipes.com.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 3  tablespoons butter
• 4  onions, cut in half and sliced 1/2-inch thick
• 1  tablespoon white wine vinegar
• 1⁄2 teaspoon  ground thyme
• 6  large baking potatoes, peeled and cubed
• 1  tablespoon Dijon mustard
• 2  tablespoons  prepared horseradish (to taste)
•  salt, to taste
•  cracked black pepper, to taste
• 1⁄4 cup butter
• 3⁄4 cup half-and-half

Directions

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, 15 to 25 minutes. Stir in vinegar and thyme, and cook for 5 minutes more.
2. While the onions are cooking, place cubed potatoes in large pot and cover with salted water. Bring 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 in a colander, and allow to steam for a minute.
3. In a small saucepan, heat half-and-half and butter over low heat until butter melts and surface emits wisps of steam.
4. To finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix with Dijon mustard, horseradish, salt and cracked black pepper, until smooth. Stir in caramelized onions and heated dairy mixture until onions are distributed evenly.