- Course Side Dishes
- Prep. Time 10 mins
- Cooking Time 30 mins
- Yields 4 servings
Mashed potatoes are a perennial favourite and this version is sure to liven up your dinner table with the addition of apple and zesty cheese.
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Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.
Peel potatoes and cut into quarters. In a pot, cover potatoes with cold water and bring to boil over high heat. Meanwhile, peel apple and cut into quarters. Cut out stem and core.
Season boiling water with salt and stir in apple. Reduce heat and simmer for about 20 min or until potatoes are fork tender. Drain; return pot to low heat for 1 min to dry, shaking pan.
Remove pot from heat. Mash potatoes and apple while gradually adding warmed milk and mustard. Mash in 3/4 cup (180 mL) of the cheese, 1/4 tsp (1 mL) salt or to taste and pepper until blended.
Transfer to a serving bowl and sprinkle with remaining cheese.
Choosing the right potato makes a big difference in mashed potatoes. The waxier-type new potatoes have a gluey texture when mashed. The Yukon Gold is a good variety.
Choose a tart apple that gets soft when cooked. McIntosh, Cortland and Spartan varieties are good choices.
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Carol TemainNovember 19th, 2009
More of a question that a tip..... for the zesty Apple Mashed Potatoes, why can't I simply cut and quarter the apple to boil in the same pot with the potatoes?
(Not a lover of having to us more dishes than necessary.)
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