Mashed Potatoes with Pancetta and Leeks

1. 1

   Cook potatoes in pot of boiling salted water until tender, about 30 minutes.

2. 2

   Meanwhile, saute pancetta in large skillet over medium heat until crisp, 10 minutes.

3. 3

   Transfer pancetta to small bowl.

4. 4

   Add 1 tablespoon oil to same skillet.

5. 5

   Reduce heat to medium-low.

6. 6

   Add leeks and thyme; saute until leeks are tender, about 5 minutes.

7. 7

   Add carrot; saute 4 minutes.

8. 8

   Add zucchini; saute until vegetables are crisp-tender, about 1 minute longer.

9. 9

   Drain potatoes.

10. 10

    Peel and return to same pot.

11. 11

    Add remaining 2 tablespoons oil and mash to chunky puree.

12. 12

    Stir in pancetta and vegetable mixture.

13. 13

    Season with salt and pepper.

14. 14

    (Can be prepared 2 hours ahead.

15. 15

    Let stand at room temperature.

16. 16

    Rewarm over low heat before serving.)

* Per serving · 4 servings · Values may vary.

No additional tips available.