Recipe - Horseradish Mashed Potatoes With Caramelized Onions

One fourth cup Butter
6 tablespoon Butter
2 One fourth pound Vidalia onions; thinly
cut or sliced up
3 tablespoon Balsamic vinegar
2 teaspoon Chopped fresh thyme
3 One half pound Russet potatoes; peeled, cut
in 1/2" pieces
6 tablespoon Whole milk; to 8 tbsp
One fourth cup Horseradish

Melt One fourth 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@ix.netcom.com on
May 15, 98