Apple Mashed Potatoes
1 lb baking potatoes scrubbed wellÂ
2 tbsp unsalted butter
1 lb Granny Smith apples, peeled, cored, and thinly sliced
1 tbsp fresh squeezed lemon juice
1 tsp sugar
1/4 tsp freshly ground nutmeg
1 tsp salt
1/4 tsp freshly ground pepper
1/3 cup hot milk
1/4 cup sour cream
Cook potatoes in their skins in a covered sauce pan of lightly salted water until fork pierces them easy, roughly 1 hr.
Melt the butter in a heavy 12-inch skillet over moderate heat. Add apples, lemon juice, sugar and nutmeg and toss well to mix. Saute until apples are golden, stirring often (about 5 minutes). Reduce heat to minimum, cover and cook for 10 minutes. Transfer to a food processor, add the salt and pepper with the metal blade. Process 30 seconds, scrapping the sides halfway through. Transfer to a heat proof bowl and set aside.
As soon as the potatoes are tender, peel, chunk and add to apple mixture. Add milk, cream and mash potatoes with a masher (do not use the food processor) until smooth and fluffy. Serve at once.