Garlic Mashed Potato Pizza Recipes

STARKEY'S MASHED POTATO PIZZA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cook bacon in a large deep skillet over medium heat until crisp. Drain, crumble and set aside.
• Spread the pizza dough out on a lightly greased baking sheet. Spread mashed potatoes over the dough, leaving a small crust around the outside if you want. Sprinkle the cheese and bacon evenly over the potatoes.
• Bake the pizza in the preheated oven until the cheese is melted and bubbly, about 20 minutes. Let cool for 2 minutes, then slice into wedges and top each one with a small dollop of sour cream.

SIMPLE GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic into a large saucepan full of cold water. Bring to a boil over high heat, reduce heat to medium, and boil for about 10-12 minutes. Check potatoes for doneness by poking a few wedges with a fork or skewer--if still firm, cook another minute or two and check again. Repeat until tender. Drain, taking care not to lose garlic cloves. Return potatoes to warm pot.
• Mash potatoes. Do not overwork, or potatoes will be tough (it's okay if there's a few lumps--it just means these are real potatoes, not from a box). Make sure to smash up the garlic, or pull out the cloves and squeeze in a garlic press.
• Add some butter, to taste (I usually use 2-3 T), and salt and pepper, also to taste. Mix until butter has melted.
• Add a little hot milk and beat it into the potatoes. Continue until potatoes are desired creaminess (the amount I use varies, but I usually use between 1/4 and 1/2 cup, give or take a bit).
• Cover pot with foil to keep warm until ready to serve. Potatoes will stay hot for 10-15 minutes this way.
• Serve with a pat of butter in an indentation on top.

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

MASHED POTATO PIZZA

Steps:

• 1) It's best to make the dough a day in advance. Start by combining the yeast, salt, sugar, olive oil, and water in a bowl.
• 2) Add your flour and bring all of the dough into a ball. When it looks like the below you can start kneading it. If you have a fancy mixer you can beat it with the dough hook attachment for 10 minutes and save yourself a workout.
• To knead by hand, scoop dough out onto a lightly floured surface and knead for about 15 minutes until dough is very smooth.
• 3) Pour a bit of olive oil in your bowl and lightly coat your ball of dough. This will make sure it doesn't dry out.
• Let it rise at room temperature for two hours.
• 4) After the rise, you can punch it down and cut it into two balls. If you must, you can use them right away, but they will be much better if you let them chill in the fridge for at least a day. They can keep for a few days though if you coat them in a bit of olive oil. If you do put them in the fridge, let them rise at room temperature for an hour before using them.
• 5) For the toppings, cut up the potatoes into cubes and boil them in lightly salted water for about 10 minutes until they fall apart when poked with a fork. Then mash them up with the garlic, cream or milk, and butter. I actually like mine a bit on the chunky side. It gives the pizza a good texture.
• 6) Cook bacon until crispy in a skillet which will take 10-15 minutes. You can also bake the bacon in a 350 degree oven for 15-18 minutes.
• 7) Preheat the oven to 450 degrees with a baking stone in it.
• 8) To form a pizza, take a ball and roll it out into a circle. With light pressure start working it from the inside out. Once you feel comfortable feel free to pick it up and stretch it over your knuckles a bit. It shouldn't rip if you keep it moving by lightly rotating it around your hand.
• If you are feeling brave, you can give it a toss!
• 9) Once you have a rough circle that is the size you want and the thickness that you want, slap it on a pizza peel that has been dusted with corn meal or flour. If you don't have a peel, you can use a baking sheet. The sheet just makes it a bit harder to slide it into the oven.
• 10) Feel free to make a decorative crust or just leave it flat. Whatever makes you happy.
• 11) Sprinkle a bit of olive oil over your dough. Since we aren't using a sauce, we need to add a bit of moisture on the bottom. Then lump on your mashed potatoes. Don't be stingy. This is the base of the pie.
• 12) Next, add cheese, bacon, sprouts (sliced thin and tossed with bacon grease), and a pinch of pepper and salt.
• Carefully slide the pizza into the oven. Bake for 12-14 minutes.
• Take out your pizza and the crust should be crispy and great. The cheese should be lightly browned. Wait a few minutes, slice, and eat a piece right away.

GARLIC MASHED POTATO PIZZA

Steps:

• Spray counter lightly with non-stick cooking spray.
• Combine rolls and flatten into a 13-inch circle.
• Place on a 12-inch sprayed pizza pan.
• Brush dough with olive oil and allow to rest while preparing potatoes.
• Clean cube and boil potatoes until they are tender.
• Drain potatoes and add minced garlic, butter and sour cream.
• Mash together adding salt and pepper to taste.
• Spread potatoes evenly over pizza dough.
• Top with bacon, cheese and broccoli.
• Bake at 375°F 15-20 minutes.

GARLIC MASHED POTATO PIZZA

Steps:

• Spray counter lightly with non-stick cooking spray. Combine rolls and flatten into a 13-inch circle. Place on a 12-inch sprayed pizza pan. Brush dough with olive oil and allow to rest while preparing potatoes. Clean cube and boil potatoes until they are tender. Drain potatoes and add minced garlic, butter and sour cream. Mash together adding salt and pepper to taste. Spread potatoes evenly over pizza dough. Top with bacon, cheese and broccoli. Bake at 375°F 15-20 minutes.

GARLIC MASHED POTATO PIZZA WITH ARUGULA AND FENNEL SALAD

Steps:

• Preheat oven to 400 degrees F.
• Place the potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook until the potatoes are fork tender. Drain and add the potatoes and garlic back into the pot. Add the butter and milk and mash with a masher or a hand mixer. Keep the mashed potatoes a little bit chunky, not perfectly smooth. Season the potato mixture with salt and pepper, to taste.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions and cook until browned, about 6 minutes. Stir in the anchovies and cook for 2 more minutes, until anchovies 'melt' into the onions. Remove the onions from the pan and add in the sausage. Cook the sausage until browned and cooked through, about 6 to 8 minutes. Slice the sausage into thin rounds.
• On a lightly-floured surface, using a lightly-floured rolling pin, roll out the pizza dough into a 1/4-inch thick round. Transfer the dough to a parchment-lined baking sheet and bake in the oven for 10 minutes.
• Top the pizza crust with the onions. Spread the mashed potatoes over the onions and top with sausage slices and Cheddar cheese. Bake in the oven for 20 minutes. Slice and divide between 2 plates. Serve with the arugula salad on the side.
• To make the arugula salad: whisk together the lemon juice, olive oil and salt, and pepper, to taste. Toss the arugula, fennel, and celery in the dressing. Divide the salad between 2 plates and top with shaved Parmesan.

CREAMY GARLIC MASHED POTATOES

Steps:

• Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400°F. Remove any loose, papery, outer layers of the head of garlic, leaving the full head intact with all cloves still connected.
• Cut the top 1/4 inch off the top of the head of garlic to expose the tops of the cloves of garlic. Thoroughly and generously coat full head of garlic in olive oil and wrap in foil.
• Bake garlic in the oven for 35 to 40 minutes. Open foil and check if he cloves feel soft and are beginning to brown. If they aren't, cook an additional 10 minutes and check again.
• Once garlic is soft, remove from oven and let cool. In the meantime, bring a large stock pot of salted water to a boil.
• Add potatoes and cook for about 15 minutes, until fork tender. Drain potatoes and return to the stove over low heat to dry for 1 to 2 minutes. (This step removes excess water from the boiled potatoes and keeps your potatoes extra creamy in the end!)
• Add in the heavy cream, melted salted butter and squeeze in the roasted garlic into the mashed potatoes and mash until desired consistency. (Toss the leftover outside of head of garlic once you have squeezed out the roasted cloves!)
• Taste the mashed potatoes and add salt and pepper, to taste as needed!

27+ EXCITING LEFTOVER MASHED POTATO RECIPES (+MASHED POTATO CAKES)

Steps:

• Mix egg, cheese, and chives in a bowl.
• Stir in mashed potatoes and flour.
• Shape into patties.
• Dredge in flour , fry for 3 minutes on each side.