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.
Apple-Potato Mash
about 3 servings
4 small-medium red potatos
2 tart apples, like Granny Smith, cored and sliced
1 small red onion, sliced thinly
butter
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.
5 comments:
This reminds me of a recipe I make with polish sausage, apples, and mashed potatoes. Usually I use maple syrup but recently I found it to be too sweet. I think maybe I will try this glaze instead!
hm, interesting. very new and different.
OMG! you just kill me with that potato.. I'm hungry, and my time lunch starts in 1 hour hahaha thanks for the recipe.
this photo is a killer. looks just outstanding. can't wait while try it. sure - it will be amazing
Hi, thank you for sharing this great info. Was just browsing through the net in my office and happened upon your blog. It is really very well written and quit comprehensive in explaining with a very simple language.
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