CHECK OUT A TASTY TWIST TO ONE OF OUR FAVORITE SIDE DISHES

Golden Mashed Potatoes with Fried Onions and Bacon

From Redbook

This recipe has been tested by Redbook

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

By Frank P. Melodia

Ingredients

·         3 1/2 pound large Yukon Gold potatoes, peeled, quartered

·         1/2 pound carrots, peeled, coarsely shredded

·         6 slice smoked bacon

·         1 tablespoon canola oil

·         1 large sweet onion, diced

·         2 teaspoon fresh thyme leaves

·         1/2 cup buttermilk, at room temperature

·         2 tablespoon unsalted butter, softened

·         2 1/2 teaspoon 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.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc