Mashed Carrot Potatoes With Bacon Recipe
I have had 38 roommates in my life.
Due to a strong desire to save money, live in different cities and countries, and avoid buying large furniture, I have chosen time and time again to share living space. Here are some roommate stats:
- 34 were female, 4 were male
- 10 were in college
- Once it was 5 in the same room (never again!)
- 1 was a toddler
- 2 were named Leslie
- 2 were named Katie
I lived with roommate #24, Regina, one block from Lake Michigan in Chicago. We lived in a cozy apartment with Amy, her adorable son Moses, and Maya the cat.
Despite not totally loving Chicago (the size, the commute, the cost), I really loved living with these three. We spent many evenings making fun of reality TV, ordering Thai food, making boxed brownies, and playing with little Moses. Although I was there only briefly, thanks to my three roommates, Chicago felt like home.
One night, Regina made this awesome recipe that she ate in her native Germany. It looked unassuming enough. But when I took a bite, I couldn’t believe it.
It was one of the most delicious bites I had ever taken.
Today, some six-plus years later, I still think about that dish. A few months ago, Regina sent me instructions and I made it at home. Now it’s a part of Carrot Week!
Apparently there’s no official name for this dish in German, but Regina told me it’s something like karotten or kartoffel gemuese.
This carrot dish is comfort food at its finest. It’s hearty and flavorful. Great as a side dish but perfectly acceptable as a main course. Try it for Thanksgiving or better yet, make it today. Either way, you won’t be disappointed.
- 6 large carrots (approximately 2 cups, chopped)
- 2 large baking potatoes (approximately 2 cups, cubed)
- 1 onion, sliced
- 5 slices bacon, chopped
- Vegetable broth
- In a heavy saucepan, cook the onions and bacon over medium-high heat until the onions are golden brown. Add the carrots and potatoes. Add enough vegetable broth to cover and cook the vegetables.
- Once the carrots and potatoes are tender (after about 20 minutes or so) mash until desired consistency, removing some of the broth if needed. I prefer a chunkier consistency. Serve warm with extra bacon bits on top.