1/2 cup (125 mL) chopped red onion
1 tsp (5 mL) butter
4 red potatoes, washed and quartered
2 Granny Smith apples, peeled, cored and quartered
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 bay leaf
1/4 cup (50 mL) butter, melted
1/8 cup (25 mL) sour cream, at room temperature
1/8 tsp (.5 mL) nutmeg
1/2 cup (125 mL) grated cheddar cheese
Sauté onion in 1 tsp (5 mL) butter until soft; set aside.
Place potato, apple, salt, pepper and bay leaf in a large pot. Cover with cold water. Bring to a boil, then reduce heat to medium. Cover and cook for 10-15 minutes, or until potatoes are tender.
Drain; discard bay leaf. Mash until smooth, then stir in onion, melted butter, sour cream, nutmeg and cheese. Makes 4 servings.