CARAMELIZED ONION and HORSERADISH

CARAMELIZED ONION and HORSERADISH
SMASHED POTATOES



3 Tbsp. butter
4 onions, sliced and separated into rings
1 Tbsp. white wine vinegar
½ tsp. ground dried thyme
6 large baking potatoes, peeled and cubed
1 Tbsp. Dijon mustard
2 Tbsp. prepared horseradish, or to taste
salt and black pepper to taste
¼ cup softened butter
¾ cup half-and-half


1. Melt 3 Tbsp. 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 are 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 a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes can be pierced easily with a fork, about 20 minutes. Drain the potatoes in a co0lander, and allow to steam for a minute.

3. To finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix the Dijon mustard, horse radish, salt and cracked black pepper until smooth. Mix in softened butter, caramelized onions, and half-and-half until onions are distributed evenly.

Yield: 8 servings.