Golden Mashed Potatoes with Fried Onions & Bacon

By kas_9232

Carrots are a delicious and colorful addition to these mashed potatoes mixed with onions sauteed in bacon drippings and topped with crumbled bacon.


*EACH 3/4-CUP SERVING*
Calories *206*
Total Fat *6g*
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate *32g*
Dietary Fiber --
Sugars --
Protein *6g*
Calcium --

Ingredients

• 3 1/2 pounds large Yukon Gold potatoes, peeled, quartered
• 1/2 pound carrots, peeled, coarsely shredded
• 6 slices smoked 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 1/2 teaspoons kosher salt

Details

Servings 10

Preparation

Step 1

*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.