| 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
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