Bramley apple & potato mash
If you love the fruity sharpness you’d expect from apple sauce, you’ll love this mash as much as we do. Gorgeous with sausages and gravy, or try it with pork chops cooked with butter and sage.
- Prepare10 mins
- Cook30 mins
- Total time40 mins
- 1kg Red King Edward Potatoes, peeled and quartered
- 2 clove/s garlic, peeled and left whole
- 50g unsalted butter
- 2 bay leaves
- 2 medium, or approx 400g Bramley apples, peeled, cored and cubed
- 2 tbsp clear honey, plus extra to taste, if liked
- 75ml whole milk, warmed
Place the potatoes in a large saucepan and cover with cold water. Season with salt and drop in the garlic. Bring to the boil, then lower to a gentle simmer for 15-20 minutes, or until the potatoes are cooked through.
Meanwhile, melt the butter in a separate pan over a low heat. Add the bay leaves and sizzle for 1-2 minutes, until the butter smells nutty. Tip in the apples and honey. Cook for 5-7 minutes, until the apple mashes easily using the back of a spoon. Remove from the heat.
Drain the potatoes and return to the pan. Discard the bay leaves and tip the cooked apples on top. Mash until the whole mixture is smooth, then return to a low heat. Stir thoroughly, then slowly stir in the milk to loosen. Season, adding a little extra honey, if liked, to mellow some of the sharpness.
Typical values per serving when made using specific products in recipe