Potato Apple Puree

Ingredients

• 3 large baking potatoes, pricked several times with a fork
• 5 McIntosh apples, peeled, cored, cut in 1 1/2-inch chunks and tossed with 1 teaspoon fresh lemon juice
• 1 medium-size onion, peeled and sliced thin (optional)
• 1 ½ teaspoons kosher salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    141 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 2 grams protein; 442 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. Place potatoes directly in microwave oven. Cook at 100 percent power in a high-power oven for 16 minutes.
2. While potatoes are cooking, combine apples and onions, if using, in a 2 1/2-quart souffle dish with a tight-fitting lid. Remove potatoes from oven. Cook apples, covered, for 8 minutes if not using onions, or 14 minutes with onions.
3. While apples are cooking and potatoes are still hot, use a paring knife to slip the skin from the potatoes. Pass potatoes through a food mill fitted with the medium disk.
4. Remove dish from oven and uncover. Pass apples through the food mill into the potatoes. Using a fork, combine the potatoes and apples until mixture is smooth. Stir in salt and pepper with the fork.
5. Place mixture in 2 1/2-quart souffle dish. Cook, covered, for 5 minutes to heat.