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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (486g) Recipe makes 6 servings The following items or measurements are not included below: 3 tablespoons balsamic vinegar |
||
| Calories 460 | ||
| Calories from Fat 181 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.2g | 31% | |
| Saturated Fat 12.6g | 63% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 195mg | 8% | |
| Potassium 1417mg | 40% | |
| Total Carbohydrate 65.5g | 21% | |
| Dietary Fiber 8.6g | 34% | |
| Sugars 11.1g | ||
| Protein 7.8g | 15% | |
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By: lazyme
Jul 30, 2006
From Bon Appetit, a nice side dish that can be made ahead. ZWT West region (Idaho potatoes).
SERVES 6
Ingredients
- 1/4 cup butter
- 2 1/4 lbs white onions, thinly sliced
- 3 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme, chopped
- 3 1/2 lbs russet potatoes, peeled, cut into 1-inch pieces
- 7 tablespoons whole milk
- 1/4 cup prepared horseradish
- 6 tablespoons butter
Directions
1
Melt 1/4 cup butter in large skillet over medium heat. Add onions; saute until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low; saute 4 minutes. Season with salt and paper.2
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. Add 1 to 2 tablespoons more butter if necessary. Season with salt and pepper.3
Transfer potatoes to serving dish. Spoon onion mixture atop potatoes. (Can be prepared 8 hours ahead. Cover with foil and refrigerate. Rewarm in 350ºF oven about 30 minutes). Serve hot.
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- Course > Side Dishes
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Featured Reviews for This Recipe
From: ~Rita~
On Feb 8, 2007
Wonderful! Perfect amount of horseradish. I thought it would be overpowering but the taste came through without to much heat. I used 1/2 cup low fat milk and 3 pounds of potatoes that I used my ricer for fluffy tatars! Thanks!!!
From: CulinaryQueen
On Aug 1, 2006
This was good, although next time I may add more horseradish, as the flavor wasn't quite there. I also added a couple of garlic cloves, minced to the onions. If you make it ahead of time and refrigerate it first, I would suggest taking it out about 30 minutes prior to reheating it. I reheated for 30 minutes and it wasn't as hot as it should have been and had to put it back in for another 10-15 minutes.
From: sassafrasnanc
On Jul 2, 2008
Loved this recipe! We enjoyed the sweetness of the carmelized onions with the strong flavor of the horseradish! Served this with "Weinerschnitzel!" for a totally German dinner! Also served a cucumber salad with this dinner. ZWT4.
From: Beautiful BC
On Jun 20, 2007
This was a nice dish that presents beautifully. Some of us liked the carmelized onions and some of us found them too sweet. Averaged out the families' ratings and came to a solid 4.
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