Mashed potatoes with a twist of apples and bacon
- Carbohydrate 49.795972187501 g
- Cholesterol 30.5031250257858 mg
- Fat 11.8541529263945 g
- Fiber 6.87220852168401 g
- Protein 4.66070625010194 g
- Saturated Fat 7.36877667282744 g
- Serving Size 1 1 -6 serving (319g)
- Sodium 240.776913263493 mg
- Sugar 42.923763665817 g
- Trans Fat 0.922487917347652 g
- Calories 313 calories
Step-by-step
- Place the potatoes, apples and salt in a large saucepan; add enough water to cover. Bring to a boil; cover and cook for 12 minutes or until tender.
- Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender.
- Drain the potatoes and apples. Add the butter, vinegar and sugar; mash until smooth. Top with bacon, onion and nutmeg.
Starchy potatoes break down entirely when chilled and reheated unless fat and acid actively interfere with retrogradation. Without deliberate intervention, cooled starches recrystallize into a dense, gluey paste that rejects moisture. Adding cider vinegar introduces acetic acid, which inhibits starch retrogradation and keeps chilled potato cells from locking together too tightly. Tart apple varieties like Granny Smith contribute malic acid alongside structural pectin, preventing the mash from turning completely watery as the fruit softens during the initial 12-minute boil. Cube the potatoes and quarter the apples to uniform sizes so both ingredients reach a tender state simultaneously; uneven pieces force overcooking, which releases excess free starch and ruins the final texture.
Reheating leftovers safely requires gentle handling to avoid breaking the butter emulsion. Microwaving this mixture at 50 percent power in two-minute intervals prevents the separated fats from boiling out and scorching the onions. Stirring thoroughly between intervals redistributes retained moisture evenly throughout the dense starch matrix. Stored in an airtight container below 40 degrees Fahrenheit, this dish remains stable for up to three days.
