Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Cut the bacon into strips and fry them crisply in a pan without fat while turning. Wash marjoram, shake dry, pluck the leaves from the stalks and chop them except for something to sprinkle. Peel apples and cut into quarters.
Remove the core and cut the fruit flesh into fine cubes. Add 2 tbsp. apple cubes to the bacon and fry briefly. Cook the remaining apple cubes with the potatoes for the last 10 minutes.
Heat milk and butter in a pot. Drain the potatoes, add the milk mixture and mash them with a potato masher until mashed. Season to taste with salt, marjoram and nutmeg. Arrange the puree and sprinkle with apple bacon