Recipe: The Casserole Queens - Mashed Potato Pizza - New York News

Recipe: The Casserole Queens - Mashed Potato Pizza

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ATLANTA -

Turn your leftover mashed potatoes into a delicious crust for a tasty casserole spin on a deep-dish pizza! Don't worry if your mashed potatoes were seasoned with herbs or Parmesan cheese—we think seasoning will only enhance the flavor of the "crust." You can always make a fresh batch of spuds for this recipe, so check out our recipe opposite. Serves 8 to 10

1 tablespoon olive oil
3 cups mashed potatoes, leftover or homemade (recipe follows)
2B⁄c cups fresh or frozen broccoli florets (thawed and drained if frozen)
2 Roma tomatoes, chopped
2 cups shredded sharp Cheddar cheese (8 ounces)
6 slices bacon, cooked and crumbled
3 green onions, green parts only, sliced, for garnish

1. Preheat the oven to 350˚F.

2. Brush a 9 x 13-inch casserole dish with B⁄c tablespoon of the olive oil and press the mashed potatoes along the bottom. Brush the top of the potatoes with the remaining B⁄c tablespoon olive oil. Bake for 30 minutes, or until lightly browned. Remove the crust from the oven, and keep the oven on.

3. Cover the potato crust evenly with the broccoli, tomatoes, cheese, and bacon. Bake the pizza for 15 to 20 more minutes, or until the cheese has melted. Garnish with the green onions, slice up, and serve.


Mashed Potatoes
MAKES 4 CUPS
2 pounds russet potatoes, peeled and cut into chunks
Salt
3 tablespoons unsalted butter
¾ cup heavy cream, warmed
Freshly ground black pepper

1. Put the potatoes in a saucepan and cover them with cold, salted water.

2. Set the pan over high heat and bring to a boil.

3. Reduce the heat to low and simmer until the potatoes are tender, about 30 minutes.

4. Drain the potatoes and mash them with the butter and cream until smooth.

5. Season with salt and pepper to taste.

This recipe is packed with the flavor of roasted garlic. It's easy to add depth to a multitude of dishes by simply roasting garlic cloves. For example, you can mash them up in your potatoes, spread them onto your pizza, blend them into a compound butter, toss them with pasta, or just spread them over French bread. They're very mild and quite sweet! Here's how you do it:
Preheat the oven to 400°F. Cut the top B⁄e inch off a head of garlic so that the tops of each individual clove are exposed. Put the head of garlic on a piece of heavy aluminum foil large enough to completely cover the head. Drizzle the top of the garlic with about 2 teaspoons of extra-virgin olive oil. Tightly wrap the garlic in the foil and roast for about 30 minutes. The garlic should be soft, fragrant, and golden. It will keep in the refrigerator for up to 5 days.

Links: Casserole Queens on Good Day Atlanta
 - Meet the Casserole Queens! You'll be glad you did
 - Recipe: Cheesy Grits-Stuffed Eggplant Rolls with Tomato Sauce
 - Recipe: The Casserole Queens - Mashed Potato Pizza

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