Smashburgers with Handmade Potato Chips & Freshly Baked Buns; Baked, Stuffed Apples

• Add all ingredients to an air-proof container, cover, and shake to combine.

• In a stand mixer, add instant dry yeast, whole milk and salt. Mix briefly.
• Slowly add in AP flour, sugar, instant mashed potatoes, lukewarm water and eggs. Mix until dough begins to form (should be tacky)
• Once dough has formed, add to a medium glass bowl, cover and let rest until doubled in size (approximately 1-2 hours)
• Once dough has risen, roll out onto a floured surface. Knead for 5-10 minutes.
• Cut off pieces of dough and begin to roll into small dough balls slightly smaller than a tennis ball.
• Place dough balls on a baking sheet, cover and rest for 1 hour or until doubled in size.
• Preheat oven to 350 degrees.
• Bake for 15-20 minutes or until dough is slightly browned on top and cooked all the way through.
• Let rest for AT LEAST 15-20 minutes before serving.

For Seasoning Blend

• Mix all seasonings together; place in a shaker and reserve

For Potato Chips

• Using a mandolin , slice potatoes as thinly as possible, putting slices in a large bowl of cold water as you go to prevent them from turning brown
• Stir slices in water to release starch, strain, rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again. Continue to drain and rinse until the water runs clear.
• Drain as much water from the potato slices as possible before proceeding. Wet potatoes will pop in the oil and cause potential burns.
• Heat oil in a deep-fryer to 350*F. Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried.
• Add seasoning blend sparingly while the chips are still warm from the fryer.

• In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
• Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O’Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
• Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
• Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.