Heaven and Earth: 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. Heaven and Earth 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 Heaven and Earth? (Heaven and Earth Explained)
Heaven and Earth, also known as Heaven and aaaad 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. Heaven is the German word for heaven, and Earth 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 few 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?
Heaven and Earth 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. Heaven and Earth 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.
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.
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 spaetzle maker!
Potato ricer
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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 liverwurst (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 getting 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
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Himmel und Erde aka “Heaven and Earth” is one of Germany’s most beloved comfort dishes, straight from the kitchens of the Rhineland. Creamy mashed potatoes (the earth) meet sweet, spiced apples (the heaven), topped with crispy fried onions and pan-fried blood sausage. Simple, hearty, and utterly delicious.
Ingredients
For the Blood Sausage (optional)
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Instructions
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Boil the potatoes: Cook the potatoes in a large pot of salted boiling water until fully tender, about 20 minutes.
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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
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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.
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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
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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.
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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!
Nutrition
Calories: 413kcalCarbohydrates: 59GProtein: 6GFat: 19GSaturated Fat: 2GPolyunsaturated Fat: 1GMonounsaturated Fat: 15GCholesterol: 4mgSodium: 617mgPotassium: 1052mgFiber: 8GSugar: 17GVitamin A: 120IUVitamin C: 48mgCalcium: 87mgIron: 2mg