Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ cup | Butter |
6 tablespoons | Butter |
2¼ pounds | Vidalia onions; thinly sliced |
3 tablespoons | Balsamic vinegar |
2 teaspoons | Chopped fresh thyme |
3½ pounds | Russet potatoes; peeled, cut in 1/2\" pieces |
6 tablespoons | Whole milk; to 8 tbsp |
¼ cup | Horseradish |
Melt ¼ 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@...> on May 15, 98