Bacon and Smashed Carrot Potatoes

Start to Finish: 45 min
Ingredients
- 5 lbs russet potatoes, peeled and cut into 2-inch pieces
- 1 tsp kosher salt, plus more for boiling potatoes
- 3/4 cup whole milk, heated, plus more as needed
- 4 tbsp bacon fat
- 1 lb carrots
- 6 slices bacon
Directions
1. 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.
2. 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 min; drain.
3. Transfer potatoes to a large mixer bowl and, using whisk attachment, beat on medium speed until finely crumbled. Add milk, butter and 2 tsp salt; beat until just smooth, adding more milk as needed for a light, creamy texture.
4. Add carrots and bacon; beat until carrots are slightly mashed. Makes 8 to 10 servings.
Nutrition Facts
- Calories 307,
- Total Fat (g) 9,
- Saturated Fat (g) 3.5,
- Cholesterol (mg) 13,
- Sodium (mg) 404,
- Carbohydrate (g) 50,
- Fiber (g) 7,
- Protein (g) 8,
- Vitamin A (DV%) 0,
- Vitamin C (DV%) 0,
- Calcium (DV%) 0,
- Iron (DV%) 0,
- Percent Daily Values are based on a 2,000 calorie diet





