Robuchon-style Mashed Potato Pizza

Name: Robuchon-style Mashed Potato Pizza
Prep time: 120 min
Cook time: 2 min
Yield: Garnitures pour 6 pizzas de 30 cm

When making a mashed potato pizza for the holidays, we looked to the potato master, departed Michelin-starred French chef Joël Robuchon. In creating the potatoes The New York Times claims are “widely considered the ultimate,” Robuchon took a simple dish and elevated it through technique. Here, our potatoes serve as an ode to his great pommes puree that’s a little more home cook-friendly. The potatoes, complete with lots and lots of butter (seriously, it’s a 2:1 potato-to-butter ratio), are combined with bacon, cippolini onions, chives, and raclette for a pizza that’s decadent, indulgent and great for the holidays.

Robuchon’s recipe calls for ratte potatoes, the small, French variety known for its firm texture and nutty flavor. They’re boiled, milled and dried over a low flame, then mixed with butter, whole milk and salt. We aimed for a similar taste experience, but simplified the technique, using a potato masher instead of a food mill and opting for Yukon gold potatoes. If ratte potatoes are easily available, by all means, use them! If not, any thin-skinned yellow potato will do.

To make this pizza extra special, we used raclette, a French cheese known for its ability to melt generously and easily. In a pinch, Gruyère or Swiss will also work. Along with the potatoes and cheese, roasted cipollini onions round this out into a holiday delight. These small, white Italian onions are sweet and bite-sized, making them a great complement to the rich potatoes and nutty cheese. Pearl onions can work instead, though they won’t be quite as sweet.

Temps de préparation: 120

Temps de cuisson: 2

Portions: Garnitures pour 6 pizzas de 30 cm

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Méthode

Note

This recipe would suit a variety of pizza styles, but we think our Classic Pizza Dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

1

Peel the potatoes, place them in salted water in a medium pot, turn on heat and bring to a boil. Cook potatoes until a knife slides through with ease, about 30 minutes. Strain potatoes and set aside.
2

Pendant que vos pommes de terre refroidissent, faites chauffer - dans une casserole séparée - votre beurre et votre lait jusqu'à ce que le beurre soit fondu. Éteignez le feu et mettez de côté. Passez vos pommes de terre au tamis et, à l'aide d'un pilon, mélangez vos pommes de terre avec le beurre et le lait, jusqu'à obtenir une consistance crémeuse. Assaisonnez de sel selon votre goût.
3

Meanwhile, turn on your home oven or fire up your Ooni oven, aiming for 425°F (220°C). Peel and slice the onions, toss with grapeseed oil and salt, and roast until lightly browned, about 15 minutes.
4

Fire up your Ooni oven, aiming for 850°F to 950°F (450°C to 500°C) on the stone baking board inside.
Place a dough ball on a lightly floured work surface. Push the air from the centre out to the edge using your fingers. Stretch the dough out to a 12-inch-round base, then keep your dough on the countertop or lay the stretched dough over your lightly floured pizza peel.
5

Garnissez la pâte de 30 grammes de raclette, 60 grammes de mozzarella, 30 grammes de bacon et 30 grammes d'oignon.
6

À l'aide d'une cuillère (ou deux), déposez la purée de pommes de terre sur la pizza, en essayant de remplir les espaces où il n'y a pas de fromage.
7

Si ce n'est pas déjà fait, placez votre pizza garnie sur la pelle. Enfournez-la. Faites cuire pendant 60 à 90 secondes, en la tournant régulièrement pour assurer une cuisson uniforme.
8

Retirez-la du four et saupoudrez-la de ciboulette.
9

Découpez et dégustez !