Email to Marla Hudgins      

Golden Mashed Potatoes with Fried Onions and Bacon

Source of Recipe

Sandy


List of Ingredients

Golden Mashed Potatoes with Fried Onions and Bacon


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



Recipe


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.

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.

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.