German Potato Apple Puree


According to The New German Cookbook, this recipe comes from Alfons Schuhbeck, the chef and owner of Kurhaus Stüberl, a Bavarian inn between Munich and the border of Austria. It’s not quite like mashed potatoes because there’s a sweet component from the apples, and it’s not drenched in butter and salt like typical American mashed potatoes.

The recipe calls for the potatoes to be cooked whole, which took between 45 and 50 minutes. I don’t see why it wouldn’t work just as well if you cut the potatoes into chunks before boiling them.


  • 1 pound baking potatoes, well scrubbed
  • 2 tablespoons butter
  • 1 pound Granny Smith or other apples (not too sweet), peeled, cored, and thinly sliced
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup hot milk
  • 1/4 cup heavy cream or sour cream

Cook the potatoes in their skins in a covered, large heavy saucepan of lightly salted boiling water over moderate heat for about 45 minutes, until a fork easily pierces them.

Melt the butter in a heavy skillet over moderate heat. Add the apples, lemon juice, sugar, and nutmeg and toss well to mix. Saute 5 minutes, stirring often, until the apples are golden. Reduce the heat to its lowest point, cover, and cook 10 minutes. Transfer the apples to a food processor fitted with the metal chopping blade, add the salt and pepper, and process 30 seconds, scraping down the sides of the workbowl halfway through. Transfer to a large heatproof bowl and set aside.

As soon as the potatoes are tender, peel, chunk, and add to the apple mixture. Pour in the milk and cream and, using a potato masher, mash until smooth and fluffy. Serve at once.

Note: Do not attempt to mash the potatoes in the food processor; they will turn to paste.

Makes 4-5 servings


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