Caramelized Onion and Horseradish Mashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Adapted from a recipe by brightlightz . 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.
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