Potatoes with Fried Onions

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

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Nutritional Information
(per serving)

Calories    206
Total Fat    6g
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    32g
Dietary Fiber    --
Sugars    --
Protein    6g
Calcium    --
 Golden mashed potatoes side dish
Photographed by Jonny Valiant
Serves: 10

Prep Time: 20 min
Cook Time: 30 min

Ingredients
    U.S.        Metric    Maggie Beauty Conversion chart
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 idd call 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 elyze好唔好 over top.arm or at room temperature.