- 6
Ingredients
- 1 lb. Russet potatoes, peeled, eyes and blemishes removed; cut into 1-inch cubes
- 1 lb. tart apples such as Granny Smith, peeled, cored, and quartered
- 1/2 tsp. salt plus more to taste
- 4 tbsp. plus 1 teaspoon butter
- 1 small onion, sliced very thin
- 1 tsp. cider vinegar
- pinch sugar
- 2 slices bacon, fried and crumbled
Preparation
Step 1
Put potatoes and apples in a large saucepan; add cold water to cover and 1/2 teaspoon salt. Bring to a boil and continue to cook over medium heat until both are tender when pierced with a fork, about 15 minutes. Meanwhile, heat 1 teaspoon butter in a small skillet; sauté onions over medium-high heat until browned, 4 to 5 minutes. Drain potatoes and apples well and return to pan to low heat. Rice or strain them into pan if using these methods. Then with a whisk or a wooden spoon, blend in remaining butter and the vinegar. Or, return potatoes and apples to saucepan; mash potatoes and apples over low heat with a potato masher, adding remaining butter then vinegar as you mash. Season to taste with additional salt and a pinch of sugar. Transfer to serving dish; top with onions and bacon and serve immediately.