Fall Apple Cider Stew Mash

Let Me Tell You About My Favorite Fall Mash-Up

Here’s the thing—every year when the leaves finally get to that crispy, mulchy stage and I start wearing socks to bed (don’t judge), I just have to make this Fall Apple Cider Stew Mash. I stumbled on it one stormy October, when I had some sad apples, leftover cider, and not much else but potatoes and root veg. It’s one of those recipes that comes together when you’ve got more ambition than groceries. My sister calls it “autumn in a bowl” and my neighbor once called it a delicious accident—honestly, I’ll take either. Oh—and if you’re expecting some delicate, refined side dish, prepare for some glorious, rustic chaos.

Why I Keep Coming Back to This

I make this whenever I want that smug, look-at-me-I’m-cozy dinner feeling (you know the one?), which is pretty often, especially after a long, cold stroll. My family just goes absolutely bonkers for it, particularly after we come in from raking leaves (or, let’s be real, pretending to). Maybe it’s the sweet tanginess of the cider, or the way savory and sweet collide—I dunno. Sometimes the mash gets a bit lumpy and the apples disappear a little too much, but nobody seems to care. If you’re after a fuss-free, slightly sweet, super comforting meal (and you’re willing to forgive the occasional stew spill on your favorite jumper), this is your new go-to.

Here’s What You Need (But Don’t Stress If You Don’t Have Exactly These!)

• 3 big-ish apples (Granny Smith usually, but Fuji or anything knocking about works. My grandma swore by Mackintosh but whatever you’ve got is fine.)
• 1 cup apple cider (not the hard stuff…unless that’s all you’ve got. Actually, I tried it once—kinda weird, but not terrible.)
• 2-3 medium potatoes (Yukon Gold is my fave, or russet; sometimes I just use whatever’s about to sprout. No judgments.)
• 1 onion, roughly chopped (red or yellow, or even a couple shallots—doesn’t really matter)
• 2 carrots, chopped (parsnips work too—sometimes I use both and go wild)
• 2 stalks celery, chopped (optional if you’ve got celery haters around)
• 1 tablespoon olive oil (butter works; I have even used bacon fat when feeling feisty)
• ½ teaspoon dried sage (fresh is great, if you’ve got it, but I almost never do)
• Salt and pepper (I always taste as I go—sometimes too much salt slips in, oops.)
• ½ cup vegetable broth (water in a pinch, but it’s nicer with broth)
• Optional: a handful of chopped parsley or chives for topping, extra apple slices for crunch, a glug of cream if you want it extra rich

Here’s How I Usually Throw It Together

1. Peel and chop the potatoes into chunks—roughly, no need to be perfect. (Sometimes I leave the peels if they’re thin. Adds ‘character’, as my mum says.)
2. Get a big pot or Dutch oven heated up on medium. Splash in the olive oil, toss in onions and celery if using, and let ’em sweat out a bit till soft but not brown. Stir so nothing sticks—that smell is already pretty great, right?
3. Dump in the carrots and apples. Stir a bit, then pour in the apple cider and veg broth. Here’s where it looks slightly weird and soupy—don’t freak out, it comes together. Add potatoes, sage, salt, and pepper. Give it a good mix.
4. Let it bubble away on low for 30-35 minutes (sometimes a bit more if your potatoes are stubborn). Cover loosely. This is where I usually sneak a taste when nobody’s looking (watch the steam!).
5. Once potatoes are fork-tender, grab a masher or even a sturdy fork. Mash it up in the pot to your favorite texture; I leave it rustic with some lumps and apple pieces. (If it gets too thick, splash in more broth or even…more cider!)
6. Taste again—don’t skimp on black pepper. Top with parsley or chives (or nothing if you’re in a rush), maybe a dollop of cream or a few apple slices for flair.

A Few Messy Notes

• If you overcook it and it looks gloopy, just call it a “mash” on purpose. Nobody will know.
• I once tried peeling the apples super thin for looks, but…not worth the faff.
• If your cider is really sweet, go easy on the apple amount or add more pepper to balance it out. Learned that one sort of the hard way.

How I’ve Experimented (for Better or Worse)

• Once swapped in sweet potatoes for the regular ones—delicious, but definitely much sweeter.
• Threw in a splash of white wine instead of broth. Eh—bit strange with the cider, so maybe don’t bother.
• Added a pinch of smoked paprika once out of curiosity and actually, it gave a nice warmth!
• Skipped the carrots once—more boring, won’t do that again.

What You Need in the Kitchen (But There’s Always a Fix!)

• Big pot or Dutch oven (if you don’t have Dutch oven, no biggie—just use any pot with a heavy bottom. Once used a saucepan and just stirred more often!)
• Potato masher, or a large fork if you don’t have one. I’ve even used the bottom of a mug. Not very elegant, but hey, it works.
• Chopping board and a good knife (though if you’re in a hurry, just hack things up rough—nobody’s grading you)

Keeping and Storing (When There Are Leftovers…)

Honestly, in my house, this stew mash doesn’t last more than a day, tops. But if you’ve got leftovers, pop them in a container with a tight lid—keeps in the fridge for 2–3 days. Reheat gently, adding a splash of broth or water to loosen it up. I think it actually tastes better the next day, but maybe that’s just because the flavors get all snuggly overnight. Oh—and here’s a trick if you like freezing: portion it into small containers, but eat within a month or so, or the apples start getting a bit mushy.

How I Like to Serve It (And a Weird Family Tradition)

Most of the time, I just put a big steaming heap into bowls (I like the big soup mugs for this) and dig in with a chunk of bread or leftover cornbread on the side. My brother, for some inexplicable reason, likes eating it cold over toast the next morning. If we’re being fancy, I sauté up some extra apple slices and put them on top. Perfect with a drizzle of cider vinegar or a sharp cheddar on the side. Or you could serve this alongside a roast chicken—but that kinda defeats the vegetarian thing here. Serious Eats has a great apple cider primer if you want to home-brew your own!

Thing’s I’ve Figured Out (The Hard Way)

• Once tried mashing too soon—big mistake. The potatoes were gritty, not soft. Just wait till it’s really, truly tender.
• Don’t crank the heat; you’ll end up with caramelized goo stuck on the bottom of the pot. Slow and steady wins here.
• It’s tempting to add cinnamon, but go light! I tried a heavy hand one year and it tasted like a pie gone rogue.

You Asked, I’ve Heard: Real Questions About the Mash

Can I make this vegan? Absolutely—just stick with olive oil and veg broth. Actually, it’s vegan as written, unless you start pouring cream or using bacon grease (not judging, mind).

What apples work best? Honestly, anything except Red Delicious—that kind just turns to unsatisfying mush. Granny Smith or Fuji hold their shape better, but if all you’ve got are Gala or even Bramley, go for it.

Do you need to peel potatoes? Nope! Actually, on second thought, if the skins are super rough, maybe peel them. But mostly it’s fine (and adds fiber, right?).

Can I use chicken broth? Sure, if you’re not fussed about vegetarian. Actually, it adds a little richness, but I like veg for the pure apple flavor.

For more stew-mash inspiration and autumn ideas, check out these cozy fall recipes from Bon Appétit. Also, if you’re new to mashing potatoes, The Kitchn’s basic guide is actually awfully handy.

And, completely unrelated, have you ever noticed how dogs just know when you’re cooking something delicious? Mine always parks herself right under the counter whenever she hears the peeler come out. Anyway—happy mashing, and may your cider always be cold (in the glass, not the stew).

★★★★★ 4.80 from 120 ratings

Fall Apple Cider Stew Mash

yield: 4 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A cozy autumn stew featuring tender root vegetables, apples, and hearty potatoes simmered in spiced apple cider and topped with a rustic mash. Perfect for chilly fall evenings.

🖨️ Print Pin Recipe

Ingredients

• 2 cups apple cider
• 1 lb Yukon Gold potatoes, peeled and cubed
• 2 medium carrots, sliced
• 1 large apple, peeled, cored, and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tbsp olive oil
• 1 cup vegetable broth
• Salt and black pepper to taste
• 2 tbsp unsalted butter
• 1/4 cup milk

Instructions

1. 1
   In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant and translucent, about 3 minutes.
2. 2
   Add carrots and apple. Stir and cook for another 4-5 minutes until slightly softened.
3. 3
   Pour in apple cider and vegetable broth. Add cinnamon, nutmeg, salt, and pepper. Bring to a gentle simmer.
4. 4
   Add cubed potatoes. Cover and cook for 30-35 minutes until vegetables are tender.
5. 5
   Remove half of the potatoes and mash them with butter and milk. Return the mash to the pot and stir until the stew is thickened.
6. 6
   Taste and adjust seasoning. Serve warm, garnished with fresh herbs if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320cal

Protein: 5 gg

Fat: 9 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 58 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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