• 10servings
  • 206calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 1/2 pound(s) large Yukon Gold potatoes , peeled, quartered 5 pound(s) carrots , peeled, coarsely shredded 6 slice(s) smoked bacon

  2. 1 tablespoon(s) canola oil

  3. 1 large sweet onion , diced

  4. 2 teaspoon(s) fresh thyme leaves

  5. 1/2 cup(s) buttermilk , at room temperature 2 tablespoon(s) unsalted butter , softened 2 1/2 teaspoon(s) kosher salt

Instructions Jump to Ingredients ↑

  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.

  4. Nutritional Information is for each 3/4-cup serving.


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