Loaded Mashed Potato Flatbread Recipe

Make and proof dough

In a medium bowl combine warm water, sugar and yeast. Stir and let sit 5–8 minutes until foamy. In a large bowl whisk flour and salt, make a well and add yeast mixture and 2 tablespoons olive oil. Stir until a rough dough forms, then turn onto a lightly floured surface and knead 4–5 minutes until smooth and elastic. If dough is too sticky, add up to 1 tablespoon more flour.

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes. Alternatively rest 20–30 minutes for a quicker, thinner crust.

Preheat oven to 500°F (260°C) and place a pizza stone or inverted baking sheet in the oven to heat for at least 30 minutes.

Cook potatoes

Place peeled and chopped Yukon Gold potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then reduce to simmer and cook until very tender, 12–15 minutes. Drain thoroughly, return to pot and let steam for 1 minute to remove excess moisture.

Make puree

Warm the milk and butter together until butter melts (microwave or small saucepan). Mash potatoes with a potato masher or use a ricer for very smooth texture. Stir in warm milk-butter mixture and cream cheese (if using) until silky. Season with 1 teaspoon sea salt and 1 teaspoon black pepper. Set aside and keep warm. The puree should be piping hot and spreadable but not runny.

Cook bacon

While potatoes cook, preheat a skillet over medium heat. Fry bacon strips until crisp, 6–10 minutes depending on thickness, turning as needed. Transfer to a paper towel-lined plate and when cool, chop into 1/2-inch pieces. Reserve 1 tablespoon bacon fat for optional brushing of the crust.

Prep onions and cheese

Thinly slice green onions (white and green parts separated if you prefer). Measure shredded cheddar and crispy onion straws. Have sour cream and chives ready for plating.

Shape and par-bake crust

On a lightly floured surface, punch down dough and divide into 2 equal portions for thin crusts (or keep whole for one large flatbread). Roll or stretch each portion into a roughly 10–12 inch oval or rectangle, as thin as possible without tearing. Transfer to a sheet of parchment for easier handling. Lightly brush the top with remaining 1 tablespoon olive oil or reserved bacon fat and dock lightly with a fork. Slide the parchment and dough onto the preheated stone or baking sheet and bake 4–6 minutes until the crust just begins to set and develop very light golden spots. Remove from oven.

Top with potato puree and cheese

Spread an even layer of warm Yukon potato puree over the par-baked crust, leaving a 1/2-inch border. Sprinkle shredded cheddar evenly over the potato layer.

Finish baking

Return the topped flatbread to the oven and bake 4–6 minutes more at 500°F, until edges are crisp and cheese is melted and slightly bubbling. Total bake time will be short to keep crust crisp and prevent potato from drying.

Add final toppings

Remove flatbread from oven and immediately scatter chopped crisp bacon over the hot cheese, then sprinkle sliced green onions and crispy onion straws. Lightly season with coarse salt and freshly ground black pepper to taste. If using chives, sprinkle them now.

Serve

Cut into 6–8 wedges. Serve hot with a ramekin of sour cream on the side for dipping or dolloping. Recommend offering extra crispy onion straws on the side so they stay crunchy.