Mashed Potatoes and Apples with Bacon and Browned Onions

Recipe by Liz and Katie Button of Cúrate

Mashed Potatoes and Apples with Bacon and Browned Onions


  • 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)


  1. 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.
  2. Meanwhile, heat 2 teaspoons butter in a small skillet; sauté onions over medium high heat until browned.
  3. 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
2-3 mashers
Paring knives or plastic knives
2-3 bowls
Butane burner
8 cutting boards
2 mason jars
Tasting cups
20-30 spoons
Hand sanitizer
Dish towels or paper towels

Subscribe Now

Are you interested in receiving our Farm to School Monthly newsletter? Receive lesson plans, teaching resources, and more, delivered to your inbox each month. You can also sign up for ASAP's other newsletters.