Ingredients

The following ingredients have 7 Servings
  • CARAMELIZED ONIONS:
  • 2 -3 Tbsp butter
  • 2 large yellow onions (diced)
  • 1/2 tsp dried thyme
  • salt and pepper (to taste)
  • POTATOES:
  • 3 lbs yukon gold potatoes
  • 1 tsp salt
  • 1/2 cup + 2 Tbsp heavy cream (or half and half)
  • 4 Tbsp butter (1/2 stick)
  • Salt and pepper (to taste)
  • 1 1/2 Tbsp dijon mustard
  • 2 Tbsp prepared horseradish (more or less to your tastes)
  • Fresh parsley (minced (for garnish))

Instruction

  • CARAMELIZE THE ONIONS:
  • Add 2-3 Tbsp butter to a large skillet and heat over MED to MED-HIGH heat. Add diced onions to pan, and saute, stirring often, for 3-5 minutes.
  • Season with thyme, salt, and pepper.
  • Reduce heat to MED-LOW and saute, stirring occasionally, for 10-20 minutes, until onions are soft and golden brown in color.
  • Remove from heat and set aside.
  • COOK THE POTATOES:
  • If using baby yukon gold potatoes, halve the smaller ones, and quarter the larger ones.
  • Add sliced potatoes to a large clean, dry pot. Cover with cold water, about 1" above the potatoes, and season with 1 tsp salt.
  • Cover, and bring to a boil. Once boiling, remove lid and boil for 15-20 minutes, or until potatoes are tender when pierced with a fork.
  • Drain potatoes, then return to the same pot.
  • Microwave heavy cream and butter for 1 minute, then pour over cooked potatoes.
  • Mash until desired consistency. Alternatively, beat with a hand mixer.
  • Use a wooden spoon to stir in salt, pepper, dijon mustard, horseradish and caramelized onions.
  • Garnish with minced parsley.