6 medium round potatoes, peeled and chopped

2 apples, McIntosh, Empire or Spartan, peeled, cored and thinly sliced

3 shallots, finely chopped

1/3 cup (75 ml) butter

1/2 cup (125 ml) 15% country-style cream

1/4 teaspoon (1 ml) ground nutmeg

Salt and pepper

In a saucepan, cook the potatoes in salted boiling water until tender, about 15 minutes. Drain.

Simultaneously, cook the apples and shallots in 30 ml (2 tablespoons) of butter until tender. Put the cooked apples into the pan with the drained potatoes.

With a potato masher, coarsely crush that mixture with the remaining butter. With an electric mixer, purée with the cream and nutmeg. Season with salt and pepper. Serve immediately.

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