When making a mashed potato pizza for the vacations, we appeared to the potato grasp, departed Michelin-starred French chef Joël Robuchon. In creating the potatoes The New York Instances claims are “extensively thought of the ultimate,” Robuchon took a easy dish and elevated it by way of method. Right here, our potatoes function an ode to his nice pommes puree that’s a bit extra house cook-friendly. The potatoes, full with tons and plenty of butter (severely, it’s a 2:1 potato-to-butter ratio), are mixed with bacon, cippolini onions, chives, and raclette for a pizza that’s decadent, indulgent and nice for the vacations.
Robuchon’s recipe requires ratte potatoes, the small, French selection recognized for its agency texture and nutty taste. They’re boiled, milled and dried over a low flame, then blended with butter, entire milk and salt. We aimed for the same style expertise, however simplified the method, utilizing a potato masher as an alternative of a meals mill and choosing Yukon gold potatoes. If ratte potatoes are simply accessible, by all means, use them! If not, any thin-skinned yellow potato will do.
To make this pizza further particular, we used raclette, a French cheese recognized for its capability to soften generously and simply. In a pinch, Gruyère or Swiss can even work. Together with the potatoes and cheese, roasted cipollini onions spherical this out into a vacation delight. These small, white Italian onions are candy and bite-sized, making them an important complement to the wealthy potatoes and nutty cheese. Pearl onions can work as an alternative, although they received’t be fairly as candy.
Time
2 hours
Yield
Toppings for six 12” pizzas
Gear
medium pot
saucepan
potato masher
Ooni Pizza Dough Scraper
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Perforated Pizza Peel
Ooni Pizza Turning Peel
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Components
6 x 250-gram dough balls
1½ kilos (650 grams) Yukon Gold potatoes, peeled
kosher salt, for boiling the potatoes
⅔ cup (140 grams) unsalted butter
½ cup (110 grams) entire milk
2 teaspoons (20 grams) sea salt, plus extra to season the onions
roughly 6-7 (180 grams) cipollini onions
1 tablespoon (15 grams) grapeseed oil
6 ounces (180 grams) bacon, cooked and sliced into ½ inch items
6 ounces (180 grams) raclette, reduce into cubes
11 ounces (300 grams) mozzarella
⅓ cup (20 grams) chives, choppedMethodology
This recipe would go well with a variety of pizza styles, however we predict our Classic Pizza Dough could be an important match. Be certain that to organize your dough forward of time to make sure it rises at room temperature earlier than firing up your oven.
Peel the potatoes, place them in salted water in a medium pot, activate warmth and convey to a boil. Prepare dinner potatoes till a knife slides by way of with ease, about half-hour. Pressure potatoes and put aside. 
Whereas your potatoes cool, warmth the butter and milk collectively in a separate pan till the butter is melted, then flip off the warmth and put aside. Utilizing a masher, mix your potatoes with the butter and milk combination till creamy. Season with salt to style.
In the meantime, activate your house oven or fireplace up your Ooni oven, aiming for 425°F (220°C). Peel and slice the onions, toss with grapeseed oil and salt, and roast till flippantly browned, about quarter-hour.
Hearth 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 flippantly floured work floor. Push the air from the middle out to the sting utilizing your fingers. Stretch the dough out to a 12-inch-round base, then preserve your dough on the countertop or lay the stretched dough over your flippantly floured pizza peel.
Prime the dough with one ounce (30 grams) every of raclette, bacon, and onion and two ounces (60 grams) of mozzarella.
Utilizing a spoon, dollop mashed potatoes onto the pizza, filling the areas the place there’s no cheese. 
Transfer your topped pizza onto a peel, in the event you haven’t already. Slide the pizza off the peel and into the oven. Prepare dinner for 60 to 90 seconds, turning the pizza recurrently to make sure a good bake.
Take away from the oven and sprinkle on the chives.
Slice and luxuriate in.
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