2 medium yukon gold potatoes, unpeeled
56 g sliced pancetta or 3 bacon slices, chopped 2 oz
45 ml olive oil 3 tbsp
500 ml chopped leek (white & pale green parts only) 2 cup
3 ml dried thyme 3/4 tsp
50 ml carrots, sliced 1/4 cup
75 ml zucchini, diced 1/3 cup
Cook potatoes in boiling salted water until tender, about 30 minutes. Meanwhile, sauté pancetta in large skillet over medium heat until crisp, 10 minutes. Transfer pancetta to small bowl. Add 1 tablespoon (15 ml) oil to same skillet. Reduce heat to medium-low. Add leeks and thyme; sauté until leeks are tender, about 5 minutes. Add carrot; sauté 4 minutes. Add zucchini, sauté until vegetables are tender crisp, about 1 minute longer.
Drain potatoes. Peel and return to same pot. Add remaining 2 tablespoon (30 ml) oil and mash to chunky puree. Stir in pancetta and vegetable mixture. Season with salt and pepper.
Serves 4