3 1/2 lbs. large Yukon Gold potatoes, peeled, quartered
1/2 lb. carrots, peeled, coarsely shredded
6 slices smoked bacon
1 tablespoon canola oil
1 large sweet onion, diced
2 teaspoons fresh thyme leaves
1/2 cup buttermilk, room temperature
2 tablespoons unsalted butter, softened
2 1/2 teaspoons kosher salt
In large pan, cover potatoes and carrots with 2 inches of cold water. Bring to boil over high heat. Simmer until vegetables are tender, about 20 minutes.
Meanwhile, cook bacon in 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 saute 10 minutes or until softened and lightly brown. Stir in thyme and cook 2 minutes more.
When potatoes are fork tender, drain in colander and transfer mixture to large bowl. Add buttermilk, butter and salt; mash with potato masher until potatoes are smooth, with small flecks of carrot visible. Stir in onions. Crumble bacon over top.
Makes 10 side dish servings.