Golden Mashed Potatoes with Fried Onions and Bacon

Ingredients

• 3 1/2 pound(s) large Yukon Gold potatoes, peeled, quartered
• 1/2 pound(s) carrots, peeled, coarsely shredded
• 6 slice(s) smoked bacon
• 1 tablespoon(s) canola oil
• 1 large sweet onion, diced
• 2 teaspoon(s) fresh thyme leaves
• 1/2 cup(s) buttermilk, at room temperature
• 2 tablespoon(s) unsalted butter, softened
• 2 1/2 teaspoon(s) 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. 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.
   

• 
  

Be a Fan