Horseradish Mashed Potatoes with Caramelized Onions

Add 2-3 Tbsp butter to a large skillet and heat over MED to MED-HIGH heat. Add diced onions to pan, and saute, stirring often, for 3-5 minutes.

Season with thyme, salt, and pepper.

Reduce heat to MED-LOW and saute, stirring occasionally, for 10-20 minutes, until onions are soft and golden brown in color.

Remove from heat and set aside.

If using baby yukon gold potatoes, halve the smaller ones, and quarter the larger ones.

Add sliced potatoes to a large clean, dry pot. Cover with cold water, about 1" above the potatoes, and season with 1 tsp salt.

Cover, and bring to a boil. Once boiling, remove lid and boil for 15-20 minutes, or until potatoes are tender when pierced with a fork.

Drain potatoes, then return to the same pot.

Microwave heavy cream and butter for 1 minute, then pour over cooked potatoes.

Mash until desired consistency. Alternatively, beat with a hand mixer.

Use a wooden spoon to stir in salt, pepper, dijon mustard, horseradish and caramelized onions.

Garnish with minced parsley.