Mashed Potatoes With Caramelized Onions & Horseradish
- Reviews 1
Ready In: 30 mins
Serves: 6-8
Ingredients
Mashed Potatoes
- 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)
Caramelized Onions
- 2 large vidalia onions, thinly sliced
- 2 tablespoons butter or 2 tablespoons margarine
Directions
- 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.
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