When there’s chaos in the kitchen, make your life a little easier by prepping this deliciously fluffy and cheesy mash potato side the day before. Thanks to the genius of Ooni ambassador Mike from @pizzainthesac, all you need to do next day is reheat in your Ooni pizza oven with a little butter for a beautifully crisp and golden crust.
Ooni Cast Iron Skillet Pan
2-3 rashers bacon
2.5lbs (1.1kg) yukon gold potatoes, peeled and cut into medium sized chunks
1.4zoz (40g) salted butter, cut into cubes
2oz (55g) goats cheese
2.6oz (75g) whole milk
Handful fresh chives, finely chopped
Pinch flaked salt
Pinch freshly ground black pepper
Lay 2-3 rashers of bacon flat in your Ooni Cast Iron Skillet pan, and cook in your oven with the flame turned to low until the bacon is sizzling and crisp to your liking. Once cooked, set aside to cool. Chop the bacon into small chunks.
Place the potatoes in a saucepan of salted boiling water and cook for 10-15 minutes until soft. Drain and return to the pan. While the potatoes are still steaming, add the butter and mash in to incorporate. Continue mashing until light and fluffy, then set aside to cool slightly.
Add the milk to loosen the mix, then fold in the cheese and bacon with a spoon. Add the salt, pepper, and chopped chives. Mix thoroughly to incorporate.
Grab your cast iron skillet and wipe away any excess bacon grease. Fold the potato mix into the pan and smooth out with the back of a spoon. Cover with aluminum foil and place in the refrigerator over.
The next day, remove the pan from the refrigerator and add a couple cubes of butter to the potatoes. Re-cover with foil and place inside your preheated Ooni pizza oven.
Turn the flame down to low and cook for 5-10 minutes, rotating the pan regularly. Remove the foil and let brown in the flames for a further few minutes to achieve a beautifully crisp base.
Remove the pan from the oven and serve right away for the ultimate next-day seasonal side dish!