Sunday, November 7, 2010

MoFo Iron Chef: Mashed Potatoes

MoFo Iron Chef works like the show on the Food Network: On Friday, the "secret ingredient" is announced.  Bloggers have until Sunday at 2:00 CST to create a fun and innovative way to use the ingredient and blog about it.  This week's secret ingredient is mashed potatoes.  Yum!

I thought about what I could make for a really long time, but nothing really made me as excited as mashed potato 'zah.  I had it once in Connecticut, and it was beyond amazing.  Of course, the challenge is to create a NEW way to use the ingredient.  So, I went the same route, but switched it up a little.  Behold:

(Vegan) Garlic and Chive Mashed Potato-Stuffed Crust Pizza

Mashed Potatoes
- 4 Potatoes (I used Yukon Gold)
 -  1/3 cup soymilk
- 1/4 cup vegan butter
- 1 1/2 tablespoons vegan sour cream
- About 8 fresh chives, minced
- 3 cloves garlic, minced
- Salt and pepper to taste
'Zah Crust:
- One packet active dry yeast 
- 1/2 teaspoon brown sugar
- 1 1/2 cups warm water
- 2 tablespoons Extra Virgin Olive Oil
- Dash of salt
- 3 cups AP flour + extra for kneading 

For the 'Zah
 - 1/2 can prepared pizza sauce (or make your own!)
- A few shakes Italian Seasoning 
- About 1/2 cup fresh basil, chopped
- About 7 sun-dried tomatoes, chopped
-  1/2 cup shredded vegan mozzarella cheese

- Start with the dough (it has to rise for close to an hour). 
- Grab a large mixing bowl, and mix together the yeast, brown sugar, and water (don't ask where I learned to add brown sugar.. someone told me to add it once a long time ago and it's never let me down.. so yeah, brown sugar!).  Set aside for a few minutes.
- Mix in the rest of the ingredients, and wisk until you have a sticky dough.
- Throw a lot of flour on your counter, and knead!  Keep going until the dough doesn't just stick to you.  Probably another cup or so.
- Put the dough in a new bowl to rise.  Cover with a damp cloth and set aside for about 45 minutes.

- Mashed potato time!  Get a large pot and heat some water over medium- heat.  I also threw in some garlic cloves and salt.
- Peel and chop the potatoes.  Once boiling, place these in the pot.  Stir occasionally, and boil for about 15 minutes (or until potatoes are mushy).  Drain.
- Once they have cooled for a few minutes (not completely), put these back in the pot and add all of the other ingredients.  Feel free to adjust these to your liking.  Mash to your favorite consistency!  Done!

- Once your dough has had time to rise, punch it into a tight ball.
- Flour a pizza pan and preheat your oven to 425°F. 

- Push the dough into the pan, being sure to make it "too big."  Make sure it goes about 1-2 inches over the edges:

- Grab those mashed potatoes, and make the ring around the edge of the pan:

- Roll the edges over the mashed potatoes.  Be sure to enclose the potatoes:

- Prepare your pizza however you would like!  I covered the bottom with pizza sauce, covered the sauce and the dough with Italian Seasoning, threw on a layer of basil, sun-dried tomatoes, and shredded vegan cheese:

- Bake for about 18 minutes, or until the crust begins to brown.

And now it is time to chow down!!  Can I get a "Hell Yeah?!"


  1. I LOVE this idea! So inventive!! Can't wait to give it a go :)

  2. omg! this looks crazy delicious!

  3. Yes. This will totally do! Looks AMAZING!

  4. This just looks over-the-top delicious!

  5. OMG, never thought to try stuffing the crust. This looks amazing-- awesome idea!

  6. Garlic/chive mashed potatoes IN the crust?!?! Pure brilliance.

  7. Good Lord, I've never heard of such a thing! Why? This sounds and looks amazing!!!!!