Name: Mashed Potatoes and Apples with Bacon and Browned Onions
Total time: PLACEHOLDER
Ingredients: 1 pound russet potatoes, peeled, eyes and blemishes removed; cut into 1-inch cubes; 1 pound tart apples such as Granny Smith, peeled, cored, and quartered; 1/2 teaspoon table salt, plus more to taste; 1 teaspoon butter; 1 small onion, sliced very thin; 4 tablespoons butter; 1 teaspoon cider vinegar; Pinch granulated sugar; 2 slices bacon, fried and crumbled

Why This Recipe Works

For a light, flavorful mashed potatoes recipe, we used high-starch potatoes such as russets. The right tool was important in getting the best result: For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk was the best choice. For chunky mashed potatoes, we used a potato masher. Finally, cooking time was important in our mashed potatoes recipe. We cooked the potatoes until they were just tender, but not falling apart (a paring knife could be slipped in and out of the potatoes with very little resistance), taking care not to overcook them.

Before You Begin

This is a traditional German dish my grandmother taught me called Himmel und Erde, or Heaven and Earth.

Instructions

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.