Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  yellow gold potatoes -- (abt.2) unpeeled
  2             ounces  sliced pancetta -- or 3- slices bacon,
                        -- chopped
  2        tablespoons  extra-virgin olive oil
  2               cups  shopped leeks -- (white and pale
                        -- green part )
     3/4      teaspoon  dried thyme
     1/4           cup  carrot -- 1/4-inch pieces
     1/3           cup  zucchini -- 1/4-inch pieces

Preparation:

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

Nutritional Information:

131 Calories (kcal); 14g Total Fat; (91% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 7mg Sodium