Recipe by Liz and Katie Button of Cúrate
- 2 pounds local potatoes, peeled; cut into 1-inch cubes
- 2 pounds tart local apples, peeled, cored, and quartered
- 1 teaspoon salt plus more to taste
- 8 tablespoons plus 2 teaspoons butter or 2 cups of heavy whipping cream to make butter
- 2 small local onions, sliced very thin
- 2 teaspoons cider vinegar
- Pinch of sugar
- 4 slices of bacon, fried and crumbled (optional)
- Put potatoes and apples in a large saucepan; add cold water to cover and 1 teaspoon salt. Bring to a boil and continue to cook over medium heat until both are tender when pierced with a fork, about 15 minutes.
- Meanwhile, heat 2 teaspoons butter in a small skillet; sauté onions over medium high heat until browned.
- Drain potatoes and apples well and return pan to low heat. With a whisk or a wooden spoon, blend in remaining butter and vinegar. Or, return potatoes and apples to saucepan; mash potatoes and apples over low heat with a potato masher, adding remaining butter then vinegar as you mash. Season to taste with additional salt and a pinch of sugar. Optional: Top with onions and bacon.
1 large saucepan
2 large cooking spoons
1 serving spoon
Paring knives or plastic knives
8 cutting boards
2 mason jars
Dish towels or paper towels