| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Potatoes | 1 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 6 | tb | Butter |
| 2 1/4 | lb | Vidalia onions; thinly sliced |
| 3 | tb | Balsamic vinegar |
| 2 | ts | Chopped fresh thyme |
| 3 1/2 | lb | Russet potatoes; peeled, cut in 1/2" pieces |
| 6 | tb | Whole milk; to 8 tbsp |
| 1/4 | c | Horseradish |
INSTRUCTIONS
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. 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
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”