Carrot Mashed Potatoes with Fried Onions and Bacon

Carrots are a delicious and colorful addition
to these mashed potatoes mixed with onions sauteed
in bacon drippings and topped with crumbled bacon.

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.