I think, it is important, to pick our chefs to trust and then do just that.  There are a few that I will select a recipe and believe it is going to be good.  So far I have not been disappointed in Nigella Lawson, Ellie Krieger, Tyler Florence and Mark Bittman.  


I admit that I cut the fat in recipes, as well as the salt.  I did make a recipe a few weeks ago with enough cheese to drown in.  I followed the recipe, all the time muttering to myself, “too much cheese, too much cheese”, but I kept going.  The dish was fantastic but frankly with half the cheese, I am pretty sure, it still would have been as good.  Instincts and trust work, for me, when I cook and bake.


This leads us to this recipe.  Who makes mashed potatoes with apples?  I did.  I have to be honest.  I didn’t even know they were there.  That doesn’t matter.  This is absolutely the best mashed potato dish, I have ever had.  The mashed potatoes are creamy and the cheese gives it an unbelievable flavor.  The onions on top are the frosting on the cake, so to speak.

Cheddar Mashed Potatoes With Apples & Onions – adapted from Nigella Lawson


Ingredients:

4 1/2 pound Yukon Gold potatoes 
1/2 cup milk 
1 cup grated mild Cheddar cheese 
1/2 cup onions (sliced) 
2 Granny smith Apples (chopped) 
pepper 
1/4 teaspoon Baco Bits (I don’t eat bacon)

Peel the potatoes. Cut them in half, and drop them in a large saucepan of cold water.

Bring salted water to a boil. Add the potatoes and turn down the heat and simmer for 40 minutes. 

Poke with a fork to check for doneness. Potatoes should feel right to be mashed.

In a medium skillet, in 1 tablespoon olive oil, add sliced onions and chopped apples, and saute until tender. (Go ahead, add more onions.  I will, next time.)

Drain the potatoes.  Pour the milk into the same still hot pan, and let the milk warm up. 

Mash the potatoes in the pan with the milk. When it is mashed to your liking, heat on low until hot.

Add the grated cheese, beating well with a wooden spoon.

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