With the holiday only a few days away, we have an idea to spice things up with a new twist on mashed potatoes. They are a staple on many Thanksgiving menus, as well as an everyday menu item in Germany. But what if they had caramelized onions and crispy bacon worked into those mashed and fluffy folds of whipped amazingness? It’s kartoffel time!
German Style Mashed Potatoes
- 3 lbs of yukon potatoes, peeled and cubed
- 2 large tart apples, peeled and cubed
- 6 bacon strips, lardoned
- 2 medium onions, thinly sliced
- 1 teaspoon of sugar
- 1 tablespoon of red wine vinegar
- 1 tablespoon of apple cider vinegar
- 2 tablespoons of fresh parsley, finely chopped
- Salt and Pepper
- Place potatoes in a large pot, cover with water. Bring to a boil and cover, reduce heat and cook for 10 minutes. Add apples to pot and cook for an additional 10 minutes, or until tender.
- In a large skillet pan, cook bacon on medium high heat until fat is rendered. Remove bacon from pan to paper towels to drain. Remove fat from pan, leaving 2 tablespoons in skillet. In the drippings, add onions and cook until lightly browned.
- Drain pot of water, leaving potatoes and apples inside. Add remaining ingredients, salt and pepper to taste. Put 2 tablespoons each of bacon and onion to the side. Add remainder to pot, mash. Transfer to serving bowl, top with remaining crispy bacon and browned onions.