A lovely dish for autumn when the first of the maincrop potatoes are ready, along with the first of the cooking apples. Its from ” Sophie Grigson’s Country Kitchen”. You can of course leave out the bacon for a vegetarian option.
Ingredients
- 700 g floury potatoes peeled and cut into large chunks
- 310 g cooking apples peeled, cored and cut into chunks
- 30 g butter
- 4 rashers streaky or back bacon cut into strips
- 2 tbsps chopped fresh chives
- sea salt
Servings:
Instructions
- Put the potatoes into a pan with water to cover and salt. Bring to the boil then simmer until the potatoes are almost done.
- Drain off about two thirds of the water and add the apples. Mix, then cover and cook gently until the apple is soft enough to mash into the potato.
- Add the butter and beat in well to make a smoothish puree.
- While the potatoes are cooking fry the bacon in its own fat, slowly at first until the fat runs, then raising the heat to crisp it up.
- Stir about three quarters of the bacon with its fat into the mash, together with most of the chives.
- Spoon into a big warm bowl and sprinkle with the remaining bacon and chives.
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