Golden Mashed Potatoes With Carrots, Onions & Bacon |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Great comfort food! And the orange flecks of carrot add a little color to the otherwise bland looking potatoes. Recipe adapted from one found in Redbook. Ingredients:
3 1/2 lbs yukon gold potatoes, peeled and quartered |
1/2 lb carrot, peeled and shredded |
6 slices bacon |
1 tablespoon canola oil |
1 large sweet onion, diced |
2 teaspoons fresh thyme leaves |
1/2 cup buttermilk, at room temperature |
2 tablespoons unsalted butter, softened |
2 teaspoons kosher salt |
Directions:
1. In a large saucepan, cover potatoes and carrots with 2 inches of cold water and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes.
2. Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain on paper towels, then crumble when cooled. Discard all but 2 tablespoons of the bacon drippings from skillet; add oil and onion to drippings and sauté 10 minutes or until softened and lightly browned. Stir in thyme; cook 2 minutes longer.
3. When potatoes are fork-tender, drain in a colander and transfer mixture to a large bowl. Add buttermilk, butter, and salt; mash with a potato masher until potatoes are smooth, with small flecks of carrot visible. Stir in onions. Crumble bacon over top.
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