File under Comfort Food. You can forgo the mashing, keeping the potatoes and apples in chunks, but there is something comforting about mashed potatoes in winter…If you don’t want to use bacon, just sauté the onions in oil or butter.

8 – 10 medium potatoes, about 2 – 2 1/2 lbs, (peeled) and chopped
2 apples, (peeled), cored and chopped
4 rashers bacon
1 – 1/2 c chopped onions
1 – 2  T apple cider vinegar
salt and pepper, to taste

1. Put potatoes in a large pot and cover with cold water. Salt if you wish. Bring to the boil, reduce heat and cook for about 10 minutes. Add apples, increasing the heat some to return to a simmer, then cook for another 10 minutes, until both the potatoes and apples are mash-tender. If you have decided not to mash, then cook until just tender, tender but still able to hold their shape.

2. Meanwhile, cook bacon in a skillet until crisp. Remove to a paper-towel-lined plate to drain, then crumble or cut into small pieces. If there’s a lot of bacon fat in the pan, pour some off, leaving a tablespoon or two. Sauté the onions in the drippings until lightly browned, maybe 8 or 9 minutes. Remove skillet from heat and add crumbled bacon. Stir onion and bacon together. Reserve.

3. Drain potatoes and apples, reserving the cooking liquid. Transfer to a large bowl. Mash some. Add vinegar, salt, and pepper. Mash more. Use some of the reserved cooking liquid for a creamier texture, if you like. Transfer to a serving  bowl, if you wish, then top with reserved onion and bacon mixture.