The combination of potatoes and apples is a harmonious one; in Germany the two are puréed together, sprinkled with breadcrumbs and, traditionally, served with pickled blood sausage. Here the apples and potatoes are kept separate.
Cook the potatoes in a little water until tender. Meanwhile remove the core from the apples, peel them and cut in half. Cook gently in a pan with
Drain the potatoes and make a purée with the warm milk and
‘“My belief is,” said Tracey savagely, “that music’s a fashion, and as delusive a growth as Cobbett’s potatoes, which will go back to the deadly nightshade, just as music will go back to the tom-tom.”’
Sandra Belloniby George Meredith, 1864.
© 2015 All rights reserved. Published by Mercier Press.