Apple and Potato Purée

The apples in this recipe are incorporated into the potato. Pears can be substituted for the apples. This purée makes a good accompaniment to duck, goose or a roast of pork. You can add a little sugar, but it is not necessary. I sometimes add a little lemon juice.


  • 1 lb (450 g) potatoes, peeled and boiled
  • 1 lb (450 g) cooking apples
  • 4 oz (110 g) butter
  • 8 fl oz (225 ml) milk
  • Breadcrumbs


Cut the unpeeled apples into pieces, put into a pan with 2 oz (50 g) of the butter and cook very gently until the apples are soft. Put through a sieve. Meanwhile, boil the potatoes. Drain and purée, then stir into the cooked apples. Warm the milk and stir in and add 1 oz (25 g) of the butter.

Turn the breadcrumbs round in a pan with the remaining 1 oz (25 g) of butter until they are crisp. Strew over the purée and serve.

‘The potato is the true root of scarcity which promises to set Famine at defiance. The poorer sort of people dine and sup chiefly on potatoes, in the season of them. But those that are in a state of servitude (i.e. those who are fed in their employer’s house) are commonly above eating potatoes.’

From The Statistical Account of Scotland, 1797.