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HORSERADISH
MASHED POTATOES WITH CARAMELIZED ONIONS
1/4
cup plus 6 tablespoons (1 1/4 sticks) butter
2 1/4 pounds white onions, thinly sliced
3 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
3
1/2 pounds russet potatoes, peeled, cut
into 1-inch pieces
6 to 8 tablespoons whole milk
1/4 cup prepared white horseradish
Melt
1/4 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.
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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.
[Bon
Appetit, November 1997]
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