Creamy Dilled Mashed Potatoes and Apples

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Servings: Serves 4-6

Just a couple of tweaks elevate ordinary mashed potatoes to extraordinary … like the surprise of apple and fresh dill. Serve as a side for saucy mains, including our Sauerbraten Meatballs.

Ingredients

1 tablespoon oil

5 tablespoons butter, divided

1 large onion, cut into thin slivers

3 pounds gold potatoes, peeled and cubed

3 gala apples, peeled, cored and cubed

1 tablespoon chicken bouillon base

1 can (12-ounce) evaporated milk

½ cup fresh dill, chopped

Salt and pepper

Couple pinches of nutmeg

Directions

Heat oil with 1 tablespoon of butter in a large skillet over medium heat.
Sauté onion over medium heat until golden brown, stirring often to prevent burning (about 20 minutes). Set aside.
Put potatoes, apples and chicken base in a large pot and cover with water (about 4 cups).
Boil gently until fork tender, about 15 minutes.
Drain and freeze the flavorful broth to use as a base in the coming months for soup, gravy or breads. Or just to sip warm with cornbread!
Add remaining butter to potato mixture and stir to melt.
Drizzle in the milk a little at the time and mash to desired consistency. You may not need the entire can.
Fold in dill and nutmeg, if using. Taste to add salt and pepper as needed.
Spoon into serving bowl and top with caramelized onions.