Potato & Apple Puree- serves 2

Ingredients
2 russet potatoes-peeled and cut into 1 inch pieces
1 apple (golden delicious)- cored, peeled and cut into 1 inch pieces
2 teaspoons of butter
˝ cup of milk
Salt and pepper to taste
Pinch of sugar


Procedure
Place potatoes and apples in cold water and cover. Add ˝ teaspoon of salt and bring to a boil then reduce to a simmer. Cook for 20 minutes then drain thoroughly. Place the potatoes and apples through a ricer or food mill to remove any lumps and season with butter, milk, sugar, salt and pepper. Add more milk if needed. Keep warm. *Note: I'm going to give you two great ways of using any leftover mashed potatoes. Take leftover mashed potatoes and mix with corn beef hash and one beaten egg. Form patties and sauté them in a little oil for a great breakfast accompaniment. You can also take mashed potatoes and add chicken stock and a touch of cream, puree and you have a delicious, creamy potato soup. I love garnishing this soup with grated Parmiggano Reggiano cheese.