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|
- 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
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 400.
- 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.
- 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.
- Bake for 35-45 minutes, or until done. Subtract any pre-bake time you might have done for the crust.
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