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Growing Minds is a program of Appalachian Sustainable Agriculture Project. ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food.

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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


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