Holy amazing, these potatoes are the best mashed taters I’ve ever had. I rarely post recipes, so they have to be awesome to put here.
Disclaimer: This is a modified version of a pampered chef recipe.
Gather ’round these ingredients
- 2 Pounds Red Potatoes
- 2 Teaspoons Sugar
- 1 Can Evaporated Milk
- 1 Whole Sweet Onion
- 1/2 Cup Snipped Parsley
- 1 Teaspoon Salt
- Ground Black Pepper
- 2 Teaspoons Horseradish
- 1/4 Stick Butter
Ok, I’m not one for over-hyping the preparation of these foods, so your gonna have to fill in the blanks if I miss something.
Boil the potatoes
Chop the Red Tatoes into 1-inch size cubes, after washed of course. Boil them ’til soft, just like every other mashed potato you boil.
Carmelize the Onions
Chop the 1 Sweet Onion finely and huck it into a frying pan with a 1/4 stick of butter on medium heat. Add the 2 Teaspoons Sugar and caramelize the onions. Basically, get them all nice and brown and tender, but don’t burn ‘em.
Work it all together
Once tatoes are done and caramelized onions, strain the potatoes and huck them in a bowl. Toss the caramelized onions in the bowl too. Wildly fling salt to liking, 1 can evaporated milk, 1/2 cup snipped parsley, black pepper to liking and 2 teaspoons prepared horseradish (I do like 4 teaspoons) into the bowl with the onions and tatoes. Blend them on high ’til creamy.