Apple and Potato Purée

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

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.