Mashed Potatoes And Root Vegetables With Bacon And Thyme

By allie5jones

Ingredients

• 2 tbsp. bacon fat from pan
• 2 tbsp. butter to pan
• 4 oz. bacon
• 1 teaspoon minced fresh thyme leaves

Preparation

Step 1

Cook 4 slices (about 4 ounces) bacon, cut into 1/2-inch pieces, in large saucepan over medium heat until browned and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; set aside. Remove all but 2 tablespoons bacon fat from pan. Add 2 tablespoons butter to pan and continue with recipe for mashed potatoes and root vegetables, cooking root vegetables in bacon fat-butter mixture instead of butter. Substitute 1 teaspoon minced fresh thyme leaves for chives and fold reserved bacon into potatoes along with thyme.