When it comes to adding leftover mashed potatoes to a pizza, you’ll want to consider which potatoes will suit your pizza best. Ultimately, it comes to down your preference and the flavor profile of your pizza.
Thanks to their light and airy composition, starchy, low-moisture potatoes such as russets, Yukon Golds, and Idaho potatoes make for excellent mashed potatoes, which also makes them great for a fluffy, luscious potato topping. On the contrary, dense, waxy potatoes like red varieties are generally boiled or roasted, but if you do end up with a batch of leftover red mashed potatoes, they’ll bring a heartier essence to your pizza, perfect if you’re assembling a pie with a bit of machismo. If they’re too dense, however, you can always thin them out with milk, butter, or a dash of water.
It’s not just savory potatoes that will boost the quality of your creative spud pizza, there’s always a place for mashed sweet potatoes. Their natural candied flair, velvety texture, and vibrant orange hue make for a perfectly spreadable pizza base that adds a bright visual flair to boot.