Title: Horseradish Mashed Potatoes With Carmelized Onions
Categories: Vegetable
Yield: 4 Servings

1/4	c	Plus 6 tablespoons (1-1/4
		Sticks) butter
2 1/4	lb	White onions, thinly sliced
3	tb	Balsamic vinegar
2	ts	Chopped fresh thyme
3 1/2	lb	Russet potatoes, peeded, cut
		Into 1-inch pieces
7	tb	Whole milk
1/4	c	Prepared white horseradish

Melt 1/4 cup butter in large skillet over medium heat. Add onions; saute' until deep golden brown, about 30 minutes. Add vinegar and thyme. Reduce heat to low; saute' 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 table- spoons 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 refigerate. Rewarm to 350F oven about 30 minutes.) Serve hot.

Source: Bon Appetit Magazine, November, 1997, pg 152

From: Jewish-Food@eskimo.Com

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