German mashed Apples and Potatoes

This traditional German mashed potato dish is called “Himmel und Erde,” or “heaven and earth” for the apples that come from trees and potatoes that come from the ground.

1 pound yellowonions, about 2 large 6 tablespoons butter

1 pound apples

1 tablespoon lemon juice

2 teaspoons sugar (or to taste)

1 pound starchy potatoes (such as

Russet), about 4 to 5 medium 3 tablespoons butter (or to taste)

Pinch freshly ground nutmeg

Dash salt (or to taste)

Dash pepper (or to taste)

1⁄ cup crispy bacon bits

4

Instructions: Slice 1 pound onions thinly and evenly. In a large skillet onmedium heat, start to brown them in 3 tablespoons of the butter. Cook and stir until golden brown, adding the remaining 3 tablespoons butter to keep the onions from sticking. Depending on how brown/caramelized you like them, this will take 20 minutes or more. Set aside.

Peel, core and chop the apples. Place them in amedium saucepan with 1 cup of water, 1 tablespoon lemon juice and 2 teaspoons sugar or to taste, and cook until apples start falling apart and become chunky applesauce. Add additionalwater as necessary.

After apples have been cooking for 15 minutes, peel and slice or chop the potatoes.

In a separate saucepan, cook the potatoes in salted water until tender. Pour off the water and mash with a potatomasher, adding butter, freshly ground nutmeg, salt and pepper to taste.

When applesauce is cooked to your liking, taste and adjust the lemon or sugar. Stir applesauce into the potatoes. Serve with the caramelized onions and bacon on top.

Makes 4 servings

Adapted from thespruceeats.com

Paul Stephen / Staff