MASHED POTATOES WITH THYME & CARAMELIZED ONIONS

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 1 HOUR

Caramelized Onions

2 tbsp vegetable oil

3 onions, halved and thinly sliced salt and pepper

2 tbsp maple syrup

1 tbsp white wine vinegar

Mashed Potatoes

1.8 kg yellow-fleshed or russet potatoes,

peeled and cut in large chunks 1 cup 35% whipping cream

1/2 cup cubed unsalted butter, softened 5 sprigs fresh thyme

1 clove garlic, peeled pinch nutmeg fresh thyme leaves (optional)

Caramelized Onions In large skillet, heat oil over medium-high heat. Add onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden, about 10 minutes. Reduce heat to medium. Add maple syrup and

vinegar; cook, stirring occasionally, until onions are caramelized, about 10 minutes. Transfer to bowl; set aside. (Makeahead: Can be stored in airtight container and refrigerated for up to 1 week.)

Mashed Potatoes Meanwhile, place potatoes in large saucepan; cover with cold water. Bring to boil over mediumhigh heat. Reduce heat to low; simmer just until potatoes are tender, 15 to 20 minutes. Remove pan from heat; drain potatoes and return to saucepan.

Meanwhile, in small saucepan, heat cream, butter, thyme, garlic and nutmeg over medium heat until butter has melted and liquid is hot. Using slotted spoon, remove thyme and garlic and discard. Mash potatoes. Stir in cream mixture and half of the caramelized onions. Season with salt and pepper. Spoon into serving dish; top with remaining caramelized onions. Sprinkle with chopped thyme, if desired.

PER EACH OF 8 SERVINGS about 455 cal, 6 g pro, 25 g total fat (15 g sat. fat), 52 g carb (5 g dietary fibre, 8 g sugar), 65 mg chol, 250 mg sodium, 2.1 mg iron.