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This mashed potato pizza board brings together a crisp potato base with tender chicken tidbits for a dish that looks great and tastes even better.
5 Yukon potatoes
1/3 cup oil, such as Gefen Canola Oil
3 cloves garlic or 3 cubes Gefen Frozen Garlic
1 teaspoon salt
1 onion, sautéed
pepper to, taste
package of 1 and 1/2 pounds tiny chicken nuggets
1/4 cup oil, such as Gefen Canola Oil
1 teaspoon salt
1/4 teaspoon mustard
1/2 teaspoon soy sauce
1-2 cloves garlic or 1-2 cubes Gefen Frozen Garlic
2 tablespoons Gefen Maple Syrup
pepper, to taste
Cook the potatoes in water for about 40 minutes, or until very soft.
Add the oil, garlic, salt, black pepper, and sautéed onion, then mash.
Mix all ingredients with the chicken.
Place them closely together on a cookie sheet.
Bake at 425 degrees Fahrenheit for 12 minutes.
Form two 10-inch round “pizzas” from the mashed potatoes.
Bake at 425 degrees Fahrenheit for at least 20 minutes, or until the top is well crisped.
Place the chicken on top before serving.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
Styling by Gitty Silberstein
Photography by Bracha Geller
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