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Ingredients
3 large baking potatoes, pricked several times with a fork
5 McIntosh apples, peeled, cored, cut in 1 ½-inch chunks and tossed with 1 teaspoon fresh lemon juice
1 medium-size onion, peeled and sliced thin (optional)
1 ½ teaspoons kosher salt
Freshly ground black pepper to taste
Nutritional analysis per serving (8 to 10 servings)
34 grams carbs; 139 calories; 4 grams fiber; 289 milligrams sodium; 3 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place potatoes directly in microwave oven. Cook at 100 percent power in a high-power oven for 16 minutes.
- Step 2
While potatoes are cooking, combine apples and onions, if using, in a 2 ½-quart souffle dish with a tight-fitting lid. Remove potatoes from oven. Cook apples, covered, for 8 minutes if not using onions, or 14 minutes with onions.
- Step 3
While apples are cooking and potatoes are still hot, use a paring knife to slip the skin from the potatoes. Pass potatoes through a food mill fitted with the medium disk.
- Step 4
Remove dish from oven and uncover. Pass apples through the food mill into the potatoes. Using a fork, combine the potatoes and apples until mixture is smooth. Stir in salt and pepper with the fork.
- Step 5
Place mixture in 2 ½-quart souffle dish. Cook, covered, for 5 minutes to heat.
Private Notes