Ingredients (serves 6)

• 18 oz. / 500 g potatoes
• Fine sea salt, to taste
• 2 tablespoons / 30 ml homemade kefir (or milk or potato cooking water)
• 7 oz. / 200 g roasted applesauce
• 8 oz. / 225 g red onion
• 2 oz. / 55 g raw smoked bacon bits from pastured pork (larger pieces diced)

Instructions

Note: I use half organic Purple Majesty and half organic russet potatoes. Use varieties that you have and like.

Scrub potatoes well and boil them in water to cover until tender.

Drain and mash. I keep the skin of the Purple Majesty potatoes, which is thin, and remove that of the russet potatoes. Proceed according to your taste.

Let cool slightly. Salt lightly and add kefir (or milk or water ). Stir well.

Add the applesauce and stir in.

In the meantime, cut onion in half lengthwise then quarter, then thinly slice each quarter lengthwise. Finally, cut slices in half crosswise. Note: I cut the onion this way, because I want thin slices but also relatively small pieces.

Warm up a lightly oiled skillet and cook bacon bits until they start rendering their fat.

Turn up the heat to medium and add the onion slices to the bacon bits. Stir to coat well, then turn down the heat and cook on gentle heat until the onion is very soft, stirring often (25 minutes or so).

Make sure the mashed potato and applesauce blend is warm. Place some on each plate and top with some hot onion and bacon bits. Serve immediately.

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