Himmel und Erde: a recipe that sounds like it comes straight out of Greek mythology, but don't be fooled this dish has German Origins. Fluffy potatoes, meet sweet, slightly tart apple sauce - topped with crispy fried onions for the most satisfying crunch.
Let me help you uncover the mysteries of this classic dish and show you ow to make this authentic heaven and earth potatoes German recipe at home."
I'll be honest - this isn't a dish I grew up eating. Himmel und Erde is native to the Rhineland-Westphalia region, and although I was born in Düsseldorf, I left before my first birthday! But my friend Patricia, a trained cook who grew up there, was kind enough to share everything about her native dish. Let me pass on what I learned.
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What Is Himmel und Erde? (Heaven and Earth Explained)
Himmel und Erde, also known as Himmel un Ääd in the regional dialect, is a traditional German dish made from mashed potatoes and apple sauce (or chunky compote), served with crispy fried onions and sometimes bacon, black pudding, or sausage.
The name translates directly to "Heaven and Earth" in English. Himmel is the German word for heaven, and Erde means earth. Originally from the Rhineland region of Germany, you'll find versions of it all across the country today, with each region adding its own little twist on the recipe.
Now, you might assume a name like "Heaven and Earth" has some grand biblical origin or a touch of Greek mythology. But the reality is less poetic than that. Heaven here simply refers to the apples, which grow up high in the trees. And Earth? That's the potato, growing underground. Heaven meets Earth, right there on your plate.
A Deliciously Lazy Origin Story
As the story goes, some German farmers were apparently a little too tired after a long harvest day to bother separating their fallen apples from their freshly dug potatoes. So they tossed everything into one big pot, cooked it all together, and whether by accident or genius, a classic dish was born.
How much of that you choose to believe is entirely up to you. But one thing I can promise you with complete confidence: it tastes absolutely heavenly.
What Do Mashed Potatoes and Apples Taste Like Together?
Himmel und Erde is one of those heaven and earth food combinations that just shouldn't work, but absolutely does. The flavor is savory-forward, with a gentle natural sweetness from the apples. The potatoes keep everything grounded and hearty, while the crispy fried onions on top add a rich, almost jammy depth. Himmel und Erde brings all the sweet, earthy, crispy, and savory elements together in one cozy bowl.
It is not uncommon for Germans to mix apples with savory dishes. Let me point you to some of my favorites: Red Cabbage with Apple, Potato Salad with Apple, and Egg Salad with Apple, to name just a few!
How to make German Apple Mashed Potatoes
Think of this as German-style mashed potatoes with a sweet and savory twist. Let's get started.
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Ingredients you'll need:
For the detailed instructions and exact measurements, please jump to the printable recipe card
This German apple mashed potatoes recipe uses just a handful of simple ingredients.
Let's start with the star ingredients: potatoes and apples. The best potatoes for the mash are starchy varieties such as Russet. For the apples, you want a tart variety that holds its shape and won't fall apart during cooking, such as Jonagold, Honeycrisp, or Braeburn.
The apples are cooked with lemon juice, sugar, and a touch of ground cinnamon (affiliate link). For the mash you will need butter, milk, and a hint of freshly grated nutmeg. The onions and black pudding (if you are using it) are lightly dusted in flour before being fried in oil.
Tools I use:
I use this type of potato ricer (affiliate link) with interchangeable plates for all my German recipes. It's perfect for mashing potatoes for Schupfnudeln, Potato Dumplings, and German-Style Mashed Potatoes. The best part? It also doubles as a Spätzle maker!
Buy Now → (affiliate link)
Heaven and Earth Recipe Steps
Step 1: Mash the potatoes. Boil the potatoes until tender, then mash with warm milk and butter. Season well with salt, nutmeg, and black pepper, and keep warm while you prepare the toppings.
Step 2: Sauté the apples. Dice the apples and toss immediately with lemon juice to prevent browning. Sauté in butter with sugar and cinnamon, then cover and steam on low heat for 5 minutes until soft.
Step 3: Fry the onions. Slice the onions into rings. Just before frying, toss in flour and shake off the excess. Fry in clarified butter at 340°F / 170°C until golden and crispy, then drain on a paper towel
Step 4: Fry the blood sausage. Remove the casing and slice the blood sausage into rounds. Dredge in flour and fry for 2 minutes each side until nicely browned. Drain on paper towels. Then fold the apples into the warm mash, plate up, and top with the crispy onions and sausage slices.
Tasty Variations Worth Trying
There are several delicious ways to make this dish your own. Some prefer a smooth apple sauce mixed into the mash, others like a chunkier apple compote served alongside. You can also skip the separate pots entirely and cook the potatoes and apples together in one pot for an even easier weeknight version.
For vegetarians and vegans, simply leave out the sausage and swap the butter and milk for plant-based alternatives. It's just as comforting and delicious.
As for the meat, blood sausage is the traditional choice, but definitely not your only option. Fried bacon, Bratwurst, or Leberwurst (think German-style liverwurst - yes, it sounds unusual, but it works!) are all common and equally tasty alternatives.
Make Ahead, Storage and Reheating Tips
This dish is great for meal prep! Make the mash, apple sauce, and onions ahead of time and simply fry the sausage fresh just before serving.
Store each component separately in airtight containers in the fridge for up to 3 days - keeping them apart stops the onions from going soggy. The mash and applesauce can also be frozen for up to 2 months.
To reheat, warm the mash gently on the stovetop with a splash of milk and a knob of butter to bring it back to life. Always make the onions fresh - reheated crispy onions are nobody's friend!
More German Potato Recipes
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You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
Himmel und Erde
Equipment
- Potato Ricer or masher
Ingredients
For the Mashed Potatoes
- 750 g (1 ½ lb) potatoes starchy such as Russet or King Edward
- 1 teaspoon (1 teaspoon) salt
- 125 ml (½ cup) whole milk
- ½ teaspoon black pepper
- 1 pinch nutmeg
For the Apple Sauce
- 450 g (1 lb) apples peeled, cored and diced. Tart variety e.g. Jonagold, Honeycrisp or Braeburn
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
For the Crispy Onions
- 2 onions about 250 gr / ½ lb
- 4 tablespoon all-pupose flour
- ¼ cup neutral oil such as rapeseed oil or vegetable oil
For the Blood Sausage (optional)
- 250 g (½ lb) blood sausage
- 2 tablespoon flour
- 1 tablespoon neutral oil such as rapeseed oil or vegetable oil
Instructions
- Boil the potatoes: Cook the potatoes in a large pot of salted boiling water until fully tender, about 20 minutes.
- Sauté the apples: Peel, core, and dice the apples, then immediately toss with the lemon juice to prevent browning. Melt the butter in a skillet over medium heat. Add the apples, sugar, and cinnamon. Give everything a quick stir, pop a lid on, reduce the heat to low, and let the apples steam until very soft, but they should still have some shape to them for about 5 minutes
- Make the mash: Drain the cooked potatoes and let them steam dry for a minute. Mash with a potato masher or ricer. Stir in the remaining butter and the warm milk. Season with salt, nutmeg, and black pepper. Keep warm.
- Fry the onions: Heat your clarified butter or ghee to 340°F (170°C) in a skillet. Right before frying - not before! toss the onion rings in flour to coat lightly, shaking off any excess. Fry until deeply golden and crispy, about 4 minutes. Drain on paper towels
- Fry the sausage: If using blood sausage, dredge the slices in flour as well and fry for about 2 minutes per side until nicely browned. Drain on paper towels.
- Assemble and serve: Fold the sautéed apple chunks into the warm mash. Divide between plates and top with the crispy onion rings and blood sausage slices (if using). Serve immediately!
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Nutrition
Made this recipe?Drop a ⭐ rating and a quick comment below. I personally read and reply to every review!
Pete Ashford says
Very tasty
Marita Sinden says
Thank you! I am glad you enjoyed it:-)