Bacon and Smashed Carrot Potatoes
Recipe from Ladies' Home Journal
Take a break from the usual mashed potatoes and try this recipe. Sweet carrots add color and crisp bacon adds a salty flavor to this unique side dish.
Servings: 8 to 10
Prep Time: 15 mins
Total Time: 45 mins
see savings5 poundsrusset potatoes, peeled and cut into 2-inch pieces
see savings1 teaspoonkosher salt, plus more for boiling potatoes
see savings3/4 cupwhole milk, heated, plus more as needed
see savings4 tablespoonsbacon fat
see savings1 poundcarrots
see savings6slices bacon
Peel carrots and cut into 1-inch pieces. Steam until just tender; drain and set aside. Cook bacon until just crisp; drain on paper towels (reserve fat), crumble and set aside.
Place potatoes in a large pot, cover with cold water by 2 inches and bring to a boil; add salt. Simmer until fork-tender but not falling apart, about 30 minutes; drain.
Transfer potatoes to a large mixer bowl and, using whisk attachment, beat on medium speed until finely crumbled. Add milk, butter and 2 teaspoons salt; beat until just smooth, adding more milk as needed for a light, creamy texture.
Add carrots and bacon; beat until carrots are slightly mashed. Makes 8 to 10 servings.
Per Serving: cal. (kcal) 307, Fat, total (g) 9, chol. (mg) 13, sat. fat (g) 4, carb. (g) 50, fiber (g) 7, pro. (g) 8, sodium (mg) 404, Percent Daily Values are based on a 2,000 calorie diet