1 1/2 pounds potatoes, peeled and cut into 2 inch pieces
1 large McIntosh, Rome Beauty or Macoun apple, cored and cut into 1 inch pieces
1 teaspoon salt
1 1/4 cups water
2 tablespoons unsalted butter


1. Place the potatoes, apple and salt in a saucepan with the water.
2. Bring the mixture to a boil, cover, reduce the heat to low, and boil gently for 30 minutes, until the potatoes and apple are tender.
3. Add the butter, and mash the mixture by beating it with a whisk or electric hand mixer until creamy but still somewhat chunky.
4. Serve immediately.

Jacques suggest mashing the apples and potatoes by hand since you want the puree to have a chunky texture. The recipe calls for the peel to be left on the apple but if you want a smoother consistency, you can remove the peel.

Apple and Potato Puree
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