Hete Bliksem

Ingredients

• 1 kg starchy (floury) potatoes
• 500 g tart apples (e.g., Goudrenet or Elstar)
• 150 g smoked bacon lardons
• 40 g butter
• A splash of warm whole milk
• Salt and freshly ground black pepper
• Pinch of nutmeg (optional)

Instructions

1. 1

   Peel the potatoes and cut them into large chunks. Peel the apples, remove the core and cut them into quarters.Put the potato pieces in the Dutch oven and add just enough water to cover them. Bring to a boil with a pinch of salt.After 10 minutes, add the apple pieces to the pan. Cook together another 10 to 15 minutes, until the potatoes are tender and the apples are soft.Drain the cooking water and let steam briefly so the mixture becomes drier.Roughly mash the potatoes and apples together. Add the butter and a splash of warm milk and mash until you have a creamy stamppot. Season with salt, pepper and, if you like, a pinch of nutmeg.Meanwhile, fry the bacon lardons in a frying pan over medium heat until crispy. No extra fat needed—the bacon will render its own fat.Spoon the hete bliksem into deep plates or serve straight from the pan. Scatter the crispy bacon over the top and add more black pepper to taste, if desired.