2 McIntosh apples, peeled, seeded and diced

2 cloves garlic, finely chopped

2 tablespoons (30 ml) olive oil

4 cups (1 litre) yellow flesh potatoes, peeled and cubed (About 5 potatoes)

1 cup (250 ml) mild or sharp cheddar cheese, grated

1/4 cup (60 ml) 35% cream

Salt and pepper

In a saucepan, brown the apples and garlic in the olive oil. Season with salt and pepper. Add the potatoes and cover with salted water. Bring to a boil. Cover and cook over medium heat for about 15 minutes or until tender. Drain.

With a masher, coarsely crush the potato mixture with the cheese. With an electric mixer, purée the mixture until smooth with the cream. Adjust the seasoning.

Serve with Spiced Nut-Stuffed Turkey or Pork Crown Roast with Cranberries, Rosemary, and Balsamic.

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