I have heard so many good things about the Mashed Potato Pie @ Otto’s on Congress, that I decided to make a home version last week for St. Paddy’s Day instead of the typical boiled dinner.
I used a Rosario Pizza Dough(Bristol, ME) as my base, set into a 12″ lightly oiled cast iron skillet. I preheated the oven to 500 and dropped it to 400 just before the pie went in and baked it for about 30 min.
The irish-style bacon could be substituted w/pancetta.
Left over Irish cheeses were used as the substitute for mozz.
The second round of bacon was thick cut, in house double smoked from Whole Foods.
Scallions and chives
Mashed red/yellow potatoes(with Kerry Gold butter and milk); mixed in chives/scallions and porky goodness
Spread out pizza dough, laid down a base of the grated cheeses and strips of bacon
topped it all with remaining greens and pig
Pre-oven–topped with more cheese after this photo was taken
Plated with a wayward piece of bacon.
I’ll be making my way over to Otto’s soon enough to try their version to compare but will definitely be making this recipe again.