4 1/2 cups
peeled and cubed Yukon Gold or russet potatoes (one inch cubes)
large Granny Smith apple, peeled, cored and cut into one inch cubes
5 or 6
gratings of nutmeg
Salt and white pepper to taste
For the Gravy
large sweet onion, quartered and then thinly sliced
sprigs fresh thyme
all purpose flour
For the Potatoes
Place the cubed apple and potatoes in a 4-quart pot, cover with water and add the cup of apple cider. Bring to a boil and simmer until the potatoes are fork tender.
Drain the apples and potatoes and then start mashing or ricing. Add the butter and half-and-half and keep mashing until the mixture is smooth.Stir in the nutmeg and add salt and white pepper to your taste.
For the Gravy
In a large sauté pan, melt the butter and add the sliced onions, sugar, and thyme. Sauté on low heat until the onions turn golden. This might take about 20 minutes. Stir the mixture around a bit while you do this.
After the onions have caramelized, fish out the thyme sprigs and stir in the flour. Continue to sauté for another 1 to 2 minutes in order to incorporate the flour.
Stir in the cider, chicken broth, salt, and pepper. Bring up to a simmer and simmer until thickened. Serve the gravy over the apple mashed potatoes.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!