Preparation / Directions:
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.)
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