The Suburbs
Kindle 3G Wireless Reading Device, Free 3G + Wi-Fi, 6" Display, Graphite, 3G Works Globally - Latest Generation
Dexter: The Fourth Season
The Girl with the Dragon Tattoo
Ingredients
- 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
Directions
- 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.
Nutritional Information is for each 3/4-cup serving.
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