Apple Cheddar Mashed Potatoes

I watched Guy Fieri on the Food Network add cubed apples to his mashed potatoes and nearly fell off my chair. My first thought was what an excellent idea! And my second was why didn’t I think of that? Genius.

Just the sound of it was delicious as I imagined how tart, slightly sweet apples would taste with potato. Although I liked his idea biting into big cubes of apples coated with mashed potato didn’t sound good. Instead of diced apples I use shredded. Cheddar is a classic combo to pair with apples so I added that too.

It was a wonderful combo! Better than I initially imagined. The apple wasn’t overwhelming but added a sweet note to the potatoes and blended in real well with the cheddar, rosemary and garlic. I’m intrigued with the idea of a sweet potato mash. The next night I used the leftovers to make potato pancakes. They were absolutely delicious, crusty on the outside and creamy on the inside. Apples and potatoes are a match made in heaven and a combination I’ll be using often.

Apple-Cheddar Smashed Potatoes

(adapted from Guy Fieri)

About 2 pounds of potatoes, cubed

4 cloves garlic, whole, peeled

Sea salt and fresh pepper

3-4 tablespoons butter

1/3 cup milk

1 tablespoon Rosemary

12 ounces extra sharp cheddar, shredded

2 large, tart apples, shredded

1. To a large saucepan add the potato cubes and garlic. Fill with water to just above the potatoes. Add a teaspoon of salt. Bring to a boil and simmer about 20 minutes or until fork-tender.

2.Preheat oven to 35o degrees.

3. Remove potatoes from heat and drain leaving a few tablespoon of water in the pan. Add the potatoes and garlic back to the pan with the butter, milk, rosemary and re-season with salt and pepper. Smash with a potato masher. Taste and add more salt and pepper if needed or milk if too thick.

3. Stir in the cheese and apples. Pour them into a greased casserole dish and put them in the oven on 350 degrees for 10-15 minutes or just until heated through.

Potato Pancakes

2 cups of mashed potatoes

1 egg, beaten

1/4 cup seasoned bread crumbs

Butter for pan-frying

Mix mashed potatoes, egg, and bread crumbs together. Heat a large skillet over medium heat. The skillet has to be hot enough to quickly brown the outsides or the cakes will melt. Add a pat of butter and coat the bottom. Add a large spoon of the mashed potato mixture and shape it into a patty using the spoon. Cook about five minutes on each side until crispy golden brown. Repeat adding butter to the pan until all your pancakes are cooked. Serve with sour cream.

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Even Moon can’t resist!