Mashed Potatoes With Caramelized Onions & Horseradish

• 2 lbs russet potatoes, peeled and cut into large chunks
• 12 cup unsalted butter or 12 cup unsalted margarine, room temperature
• 1 tablespoon minced fresh garlic
• 1 12 cups heavy cream
• salt, to taste
• fresh ground black pepper, to taste
• 12 cup caramelized onion (optional)
• 2 tablespoons prepared white horseradish (optional)
• 2 tablespoons freshly chopped fresh parsley leaves (optional)
• 2 large vidalia onions, thinly sliced
• 2 tablespoons butter or 2 tablespoons margarine

1. Preheat oven to 325F.
2. Place potatoes in large saucepan with salted cold water to cover and bring to boil over high heat.
3. Cook till tender, about 10 minutes.
4. Drain well.
5. Scatter on a baking sheet & let cool for several minutes.
6. Place in oven to dry out, about 5 minutes.
7. Press potatoes through a ricer or mash with a potato masher.
8. Heat 1 tablespoon of butter in a large saucepan until it gets light brown; add minced garlic & cook quickly until pale gold.
9. (about 50- 60 seconds).
10. Add cream, onions(if using), horseradish(if using), and season with salt and pepper and bring to a boil.
11. Reduce heat to low beating potatoes with large whisk.
12. Add remaining butter or margarine by tablespoonsful stirring vigorously after each addition.
13. Taste for seasoning, if necessary, add salt and pepper, again.
14. Serve warm.
15. Caramelized Onions:.
16. Cook onions in butter in large saute pan over medium-high heat, 8-10 minutes or until golden brown, stirring frequently.
17. Remove onions with slotted spoon and add to the cream mixture.

potatoes, unsalted butter, fresh garlic, heavy cream, salt, fresh ground black pepper, caramelized onion, white horseradish, parsley, vidalia onions, butter

Taken from www.food.com/recipe/mashed-potatoes-with-caramelized-onions-horseradish-150422 (may not work)