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Mashed Potatoes and Apples

Paris Home Cooking
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.

Ingredients:

  • 3/4 pound russet potatoes, peeled and cut into 2-inch pieces
  • 3 tablespoons unsalted butter
  • 3 large Red Delicious apples, peeled, cored and roughly chopped
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/8 teaspoon ground coriander
Method:

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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