Saturday, October 28, 2006
When J tasted the apple-potato mash I served with our bourbon-glazed grilled chicken last week, he had to admit his initial skepticism of the dish was unwarranted. The sweet-sour apples with the creamy potatos soaked up the chicken juices nicely, providing a welcome diversion from our typical potato dishes.
I based my chicken on this bourbon-glazed turkey recipe from Every Day with Rachael Ray. My delicata squash also went on the grill--in a tinfoil packet with a splash of olive oil, glug of maple syrup, salt and pepper.
about 3 servings
4 small-medium red potatos
2 tart apples, like Granny Smith, cored and sliced
1 small red onion, sliced thinly
salt and pepper
Boil your potatos in a big pot of water until fork tender, about 25 minutes. When finished, drain and put back in large pot. Set aside. Meanwhile, saute your onion and apples in a tablespoon or so of butter over medium heat, until soft and slightly mushy.
Mix apples and onions in with potatos. Use a potato masher or a pastry cutter to roughly mash. Add salt, pepper and butter to taste.
**If you want a creamier mash, first run the apples and onions through a food processor. Then add to the potatos and mash as usual.