Mashed Potatoes with Pancetta and Leeks

• 12 ounces Yukon Gold potatoes (about 2 medium), unpeeled
• 2 ounces sliced pancetta* or 3 bacon slices, chopped
• 3 tablespoons extra-virgin olive oil
• 2 cups chopped leeks (white and pale green parts only)
• 3/4 teaspoon dried thyme
• 1/4 cup 1/4-inch carrot pieces
• 1/3 cup 1/4-inch zucchini pieces
• *Available at Italian markets and some supermarkets.

1. Cook potatoes in pot of boiling salted water until tender, about 30 minutes.
2. Meanwhile, saute pancetta in large skillet over medium heat until crisp, 10 minutes.
3. Transfer pancetta to small bowl.
4. Add 1 tablespoon oil to same skillet.
5. Reduce heat to medium-low.
6. Add leeks and thyme; saute until leeks are tender, about 5 minutes.
7. Add carrot; saute 4 minutes.
8. Add zucchini; saute until vegetables are crisp-tender, about 1 minute longer.
9. Drain potatoes.
10. Peel and return to same pot.
11. Add remaining 2 tablespoons oil and mash to chunky puree.
12. Stir in pancetta and vegetable mixture.
13. Season with salt and pepper.
14. (Can be prepared 2 hours ahead.
15. Let stand at room temperature.
16. Rewarm over low heat before serving.)

potatoes, pancetta, extravirgin olive oil, leeks, thyme, carrot, zucchini

Taken from www.epicurious.com/recipes/food/views/mashed-potatoes-with-pancetta-and-leeks-100655 (may not work)