Starkey's Mashed Potato Pizza Recipe - Allrecipes.com
Starkey's Mashed Potato Pizza Recipe
  • READY IN 35 mins

Starkey's Mashed Potato Pizza

Recipe by  

"Mashed potato pizza is a pizza using mashed potatoes instead of sauce. I modeled it after a pizza I had at Willoughby Brewing Company, if you like this one, try the original! You can use any toppings you like on your baked potatoes, this is how I like it. Bon Appetite!"

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Ingredients Edit and Save

Original recipe makes 1 pizza Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2008

This is a great recipe. I use to get something similar at a nearby pizza place when I was in college. I add green onions to mine for extra zing.

 
Most Helpful Critical Review
Jan 04, 2010

I expected to love this, but really didn't. I expected to need a bit more seasoning than I would usually put in mashed potatoes, and added it. But the taste was still somehow way too bland for us. I tried adding some corn & spinach to the second batch (like I said, we had expected to love it), but it didn't help either. I think I would have to put on some type of savory white sauce under the potato layer, or pour something over the top to give it some kind of spark.

 

23 Ratings

Jan 21, 2008

OMG! My friend made this last night (we did appetizers for the game) and it was awesome. Everyone loved it and so easy to make! As we watched her make it (thinking she was insane) the only suggestion she had, was to buy the pizza dough from the pizzeria, as it taste better then store bought. She even makes this as a regular dinner, as her husband and kids (6 & 4) love it! And I can see why!

 
Oct 18, 2010

It was ok but not great. I was hoping it would have tasted like the Pierogi Pizza I used to get at home but it was lacking something. I added browned onions on top but still needed something. I will try again after I get a recipe for the filling for Pierogies.

 
Dec 05, 2011

I used to make a similar one for son when he was smaller. I have used sweet potato too and added crumbled sausage to it. Yummy!

 
Aug 25, 2010

this was good. definitely not something to die for. maybe a white sauce wouldve added more flavor like some people are saying.

 
Jun 29, 2009

I used a Boboli crust, brushed it with olive oil and spinkled a little garlic powder on it. I topped this with regular mashed potatoes. Sauted some onion and added that with the bacon. I used Monteray Jack cheese on top. I used a pizza stone that had already heated and broiled it for about 7 minutes. I thought it was okay, but my SO loved it. Next time I would not use the olive oil - it made the potatoes hard to spread over the crust. Also, I'd use a little more cheese. Will probably make again at my SO's request.

 
Jun 08, 2009

This pizza is a veritable "starch-a-palooza!" I didn't use all the potato called for (about half), and just had to have my tomato sauce (I choose a sweeter variety with red pepper and mushroom). I mixed it into the potatoes and it did look a little funny (like Playdough), but tasted great once I added the toppings. Used Jalapeno Monterey Jack cheese and skipped the bacon, opting for chopped olives, peppers, mushroom and red onion toppings instead. Next time I'll skip the tomato (maybe use it sundried, as a topping, however), and mix some creamed spinach into the potatoes. Our neighborhood Bertucci's pizza place sells their dough but it doesn't come out quite the same. That probably has to do with the heat capabilities of my oven vs. a commercial, wood fired one. I cut a nice, gluteney sourdough bouille in half, trimmed the bottom to make the sides flat, and brushed the top and bottom with olive oil and broiled lightly in the oven; just until slightly browned; then added the toppings as directed and reheated until cheese was melty.

 

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Nutrition

  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 608 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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