Mashed Potatoes and Apples
From Parisian Home Cooking (William Morrow)
by Michael Roberts
Both potatoes and apples are called "pommes" in French. Potatoes are pommes of the earth and apples are pommes of the air. For this light puree, both must be mealy varieties that fall apart during cooking. This dish accompanies all kinds of sausage as well as roast duck or goose.
Place the potatoes in a pot and cover with salted water. Cover, place over high heat, bring to a vigorous simmer, and cook until tender, 12 to 15 minutes. Drain the potatoes and place in a large bowl.
Meanwhile, melt the butter in a large skillet over medium heat and add the apples. Cover and cook, stirring occasionally until the apples are soft, about 8 minutes. Add the apples to the potatoes.
Combine the milk, salt, pepper and coriander in a small pot, place over medium heat, bring to a boil, and immediately remove from the heat. Using a potato masher, mash the potatoes and apples together while adding the milk a little at a time. Pour the puree into a pan and gently reheat before serving.
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