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Horseradish Mashed Potatoes




Source of Recipe


Internet


List of Ingredients




5 extra large baking potatoes, peeled and cut into small chunks
3 tablespoons prepared horseradish
3 tablespoons white wine vinegar
½ cup plus 2 tablespoons butter
2 ½ pounds yellow onions, thinly sliced
2 teaspoons fresh thyme, chopped finely
3 garlic cloves, minced
1/2 cup milk
grated Parmesan cheese
salt and pepper to taste

Melt butter in large frying pan over medium heat. Add onions and saute for about 30 minutes or until they turn a deep, dark golden brown, stirring frequently. Add white wine vinegar, thyme and garlic. Reduce heat and saute for another 5 to 7 minutes. Sprinkle with salt and pepper to taste. Set aside. Boil potatoes in large pot of salted water until tender, 20 to 25 minutes. Drain and return to pot and mash with an electric beater until smooth with no lumps. Add horseradish, milk, and 1/4 cup of butter and mix well, add more milk to thin if necessary; mixture should be thick, but not dry. Mix again until thoroughly combined. Add onion mixture and stir by hand until well combined. Transfer to baking dish, sprinkle with Parmesan cheese and bake, uncovered, at 350F for about 15 minutes. Serve hot.


Recipe