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Mashed Potatoes and Apples with Bacon and Browned Onions
From the Nov/Dec 1994 Cook's Illustrated
Recipe by Eric Wolff
Makes about 4 cups (6 to 8 servings)

This is a traditional German dish called Himmel und Erde, or Heaven and Earth.

1 lb russet potatoes; peeled, eyes and blemishes removed, cut into 1-inch cubes
1 lb apples; tart such as granny smith; peeled, cored and quartered
1/2 tsp salt or to taste
4 tbsp plus 1 tsp butter
1 onion; small; sliced very thin
pinch sugar
2 slices bacon; fried, crumbled

Put potatoes and apples in a large saucepan; add cold water to cover and 1/2 teaspoon salt. Bring to a boil and continue to cook over medium heat until both are tender when pierced with a fork, about 15 minutes.

Meanwhile, heat 1 teaspoon butter in a small skillet; saute onions over medium-high heat until browned, 4 to 5 minutes.

Drain potatoes and apples well and return to pan over low heat. Rice or strain them into pan if using these methods. Then with a whisk or a wooden spoon, blend in remaining butter and the vinegar as you mash. Season to taste with additional salt and a pinch of sugar. Transfer to serving dish; top with onions and bacon and serve immediately.