1. Boil the potatoes as if you were going to make mash. I like to leave them a little bit solid so that the mash is nice and chunky, but some people prefer to cook them to death and wind up with a very creamy thing.
2. While your potatoes are resting, whack your bacon under the grill (if you want it crispy, my choice), or in a pan with some butter (if you prefer it fatty).
3. Meanwhile cook the apples in about 4 tablespoons of water with a little butter, stirring occasionally until they break down to a puree, just as if you were going to make apple sauce. Except…
4. Season the apple puree with salt and pepper (yes, I know it’s odd, but go with it) and then mash the potatoes -into- it. Mix the two properly, add a good chunk of butter, and season well. Set aside to keep warm.
5. Heat some oil in a frying pan and saute the onions until soft and golden. Then add both the onions and the bacon to the appley mash, mix well, check for seasoning and butter, and serve!

If you’re going to do the above, make sure you have something with sauce with it, as otherwise you might need to add a little milk to the mix. Apparently it goes very well with blood sausage, which I can thoroughly believe, but I couldn’t get hold of any. As a combination of two of my favourite things ever (apple sauce and mash) I will definitely be cooking this again, particularly during the depths of the coming winter.