Saturday, October 28, 2006

Apple-Potato Mash


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.

6 comments:

Carrie said...

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!

Anonymous said...

hm, interesting. very new and different.

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OMG! you just kill me with that potato.. I'm hungry, and my time lunch starts in 1 hour hahaha thanks for the recipe.

uk essay writer said...

this photo is a killer. looks just outstanding. can't wait while try it. sure - it will be amazing

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