Ingredients:

Potatoes, 1½ pounds, Russet or Yukon Gold or similar
Apples, 3 medium tart‑sweet varieties such as Braeburn or Honeycrisp, peeled and sliced
Butter, 2 tablespoons for the apples
Salt and pepper to taste
Milk or cream, a splash if you prefer a smoother mash

Onions, 2 large, thinly sliced
Butter or oil, 2 tablespoons for the onions
2 strips Bacon
A pinch of sugar to help the onions caramelize

Sausages for serving, such as bratwurst, smoked sausage, or traditional Blutwurst
Fresh parsley for garnish if desired

Directions:

1. Chop the potatoes and apples.
If using russets I peel them, if I am using Yukon Gold or other waxy style potatoes
I often just leave the skin on

Also slice the onions and chop the bacon.

2. Slice the onions and chop the bacon

3. Chop the potatoes and apples.

4. Cook the potatoes and apples together,
another method is to fry the apples separate.
I actually prefert this method as the apples keep their shape and you either fold them in
or top the mashed potatoes with them.

5. While the potatoes and apples are cooking, fry the onion rings with the bacon.
You can add a touch of sugar to help caramelize the onions.

6. When the potatoes and apples are soft mash them,
together with a little butter and cream if you want.
Even apple juice works well.

7. The caramelized onions and bacon goes on top of the mashed potatoes and apples.
This goes well with ham, or pork chop. This is a Kassler Ripchen which is a smoked pork chop done
German style, simmered with saurkraut.

8. There are many options to doing this dish. One is to fry the apples and onions together, and pour over the mashed potatoes.

A lower carb option is to cook half cauliflower and half potatoes.
Here I cut the potatoes very thin so they will soften together.
Also you can add cabbage or other greens to the mashed.