Bacon and Smashed Carrot Potatoes

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.