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| 1/4 Tasse | butter |
| 6 Esslöffel | butter |
| 2 1/4 x ca. 450 g | Vidalia onions; thinly sliced |
| 3 Esslöffel | balsamic vinegar |
| 2 Teelöffel | thyme fresh, chopped |
| 3 1/2 x ca. 450 g | Russet potatoes; peeled, cut in 1/2" pieces |
| 6 Esslöffel | Whole milk; to 8 tbsp |
| 1/4 Tasse | Horseradish |
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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 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 tablespoons 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 refrigerate. Rewarm in 350°F oven about 30 minutes.) Serve hot.
May 15, 98
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