Mashed potatoes are a perennial favourite and this version is sure to liven up your dinner table with the addition of apple and zesty cheese.
- Prep: 10 min
- Cooking: 30 min
- 4 medium yellow-fleshed or oblong baking-style potatoes
- 1 large tart apple
- Salt to taste
- 3/4 cup (180 mL) Milk heated
- 1 tbsp (15 mL) Dijon mustard
- 1 cup (250 mL) Canadian Swiss or Canadian Old Cheddar shredded
- 1/4 tsp (1 mL) pepper
Peel potatoes and cut into quarters. In a pot, cover potatoes with cold water and bring to boil over high heat. Meanwhile, peel apple and cut into quarters. Cut out stem and core.
Season boiling water with salt and stir in apple. Reduce heat and simmer for about 20 min or until potatoes are fork tender. Drain; return pot to low heat for 1 min to dry, shaking pan.
Remove pot from heat. Mash potatoes and apple while gradually adding warmed milk and mustard. Mash in 3/4 cup (180 mL) of the cheese, 1/4 tsp (1 mL) salt or to taste and pepper until blended. Transfer to a serving bowl and sprinkle with remaining cheese.
Choosing the right potato makes a big difference in mashed potatoes. The waxier-type new potatoes have a gluey texture when mashed. The Yukon Gold is a good variety.
Choose a tart apple that gets soft when cooked. McIntosh, Cortland and Spartan varieties are good choices.
Top 5 Nutrients
|Calcium:||28 % / 303 mg|
|Vitamin B12:||55 %|
|Vitamin B6:||51 %|