2 lbs. yukon gold potatoes
1 yellow onion, sliced
3 tbsp. Beano’s Horseradish Sauce
4 tbsp. butter
1/2 cup milk
Directions
- Start by caramelizing the onions on medium low heat until golden brown, about 20 minutes
- Bring a large pot of water to a roiling boil
- While you are waiting for the water to boil, peel the potatoes and cut into quarters
- Turn the heat down to medium high, and cook the potatoes until tender and starting to break apart, about 20 minutes
- Drain the potatoes and add them back into the pot to keep them warm
- Mash the potatoes with a potato masher until smooth, then add the butter and the milk and stir until they are nice and creamy
- Finally, add the Beano’s Horseradish sauce and caramelized onions and stir until combined
Top with fresh chives as garnish if desired. Enjoy!
