A popular German peasant dish, Himmel und Erde (him-mull oond air-duh) is traditionally served with slices of fried blood sausage and onions.
12 pints water
2 teaspoons salt
2 lb. potatoes, peeled and sliced
5 tablespoons milk
1 oz. butter
1 lb. cooking apples, peeled, cored and thinly sliced
2 teaspoon black pepper
2 teaspoons sugar
In a large saucepan, bring the water and salt to the boil over high heat. Put the potatoes in the water. Reduce the heat to moderate and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with the point of a sharp knife.
Remove the pan from the heat and drain the potatoes in a colander. Transfer them to a medium-sized mixing bowl. With a potato masher or fork, mash the potatoes and milk together until the mix-ture is smooth.
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the apple slices and fry them, stirring frequently, for 5 to 6 minutes, or until they are golden brown.
Stir in the mashed potato mixture and add the pepper and sugar. Stir well and fry for a further 5 minutes.
Remove the pan from the heat and transfer the mixture to a warmed serving dish.
Serve at once