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Ingredients
- 1/4 c. Butter
- 6 Tbsp. Butter
- 2 1/4 lb Vidalia onions, thinly sliced
- 3 Tbsp. Balsamic vinegar
- 2 tsp Minced fresh thyme
- 3 1/2 lb Russet potatoes, peeled, cut in 1/2" pcs
- 6 Tbsp. Whole lowfat milk, to 8 tbsp
- 1/4 c. Horseradish
Directions
- Heat 1/4 c. butter in large skillet over medium heat . Add in onions; saute/fry till deep golden brown, about 30 min. Add in vinegar and thyme. Reduce heat to low; saute/fry 4 min. Season with salt and pepper.
- Meanwhile, cook potatoes in large pot of boiling salted water till very tender; about 20 min. Drain. Return to same pot; mash till smooth. Add in 6 Tbsp. lowfat milk, horseradish and 6 Tbsp. butter; stir to blend.
- Thin with 2 Tbsp. lowfat milk if necessary. Season with salt and pepper.
- Transfer potatoes to serving dish.
- Spoon onion mix atop potatoes. (Can be prepared 8 hrs ahead. Cover with foil and chill. Rewarm in 350 F oven about 30 min.) Serve warm.
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