May 15, 2012

Relish: Mashed Potato Pizza

Relish, a food series, is hosted by guest blogger Jon Schelander-Pugh! Read more about him below this recipe!

In a few cities in Minnesota, there is a pizza restaurant called Pizza Luce, and they have all kinds of wonderful things. One of these pizzas is a garlic mashed potato pizza, and I thought I would set out to make something similar.

The mashed potatoes alone are good, and I made a double batch so we’d have some just to eat later on. You’ll want a thicker dough for this because the potatoes can be heavy for a really thin crust. Bake time will also fluctuate based on dough thickness and if you use a stone, dish, or anything else, so just keep an eye on your pizza as you bake it.

If you aren’t usually a fan of tomatoes, I suggest you try sundried tomatoes instead. I used to hate tomatoes, but I loooooved them sundried. Now I’ve managed to like both.

Something I didn’t do but my wife suggested for next time is having a dish of sour cream to dip the pizza in or a dollop of it on top. I would recommend giving this a try.

And, of course, if you are a fan of bacon, I imagine some crumbled pieces on this pizza would also go over very well. I tend to avoid meats when possible, but I can appreciate the undeniably delicious flavor bacon can bring to a dish.

Relish: Mashed Potato Pizza
Recipe Type: Main Dish
Author: Jon Schelander-Pugh
Cook time: 45 mins
Total time: 45 mins
In a few cities in Minnesota, there is a pizza restaurant called Pizza Luce, and they have all kinds of wonderful things. One of these pizzas is a garlic mashed potato pizza, and I thought I would set out to make something similar.
Ingredients
  • 1.75 lbs russet potatoes
  • 1 tablespoon kosher salt
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • 2-3 cloves garlic
  • 1.5 tablespoons chopped fresh chives
  • 1/8 – 1/4 cup finely grated Parmesan
  • pizza dough
  • 1-2 Roma tomatoes, diced
  • 6-8 oz. feta cheese, crumbled
  • 1 tablespoon dried oregano
Instructions
  1. Peel potatoes and chop into equal-sized pieces. Place in a large pot. Peel the shell/skin off of each clove and place in the pot with the potatoes. Sprinkle the kosher salt over everything and fill with water until it covers it all.
  2. Bring the potatoes & garlic to a boil over medium-high heat, then reduce heat to medium and keep at a rolling boil until the potatoes are soft enough that they break apart when poked with a fork or folk goes all the way through potatoes easily.
  3. While the potatoes are boiling, put milk, sour cream, butter, and chives in a saucepan and heat while constantly stirring until the butter has melted and blended into everything else. Remove from heat.
  4. When the potatoes are done, drain and mash. You can use a fork or anything else that will effectively mash the potatoes. Then mix in the milk mixture and Parmesan cheese, and stir until you have creamy mashed potatoes.
  5. Preheat the oven to 400.
  6. If you need to make your pizza dough, do so now. It would be beneficial to pre-bake a homemade dough for about 10 minutes before putting toppings on.
  7. Spread mashed potatoes over dough, about as much as you would put on sauce. On top of this spread your diced tomatoes and crumbled feta. Sprinkle dried oregano over everything.
  8. Bake for 35-45 minutes, or until done. Subtract any pre-bake time you might have done for the crust.

 

 

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