Mashed Potato Flatbread Recipe - Happy Foods Tube (2024)

Having leftover mashed potatoes? Turn them into this easy mashed potato flatbread! It’s a yeast-free & oil-free side dish that everyone loves!

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Mashed Potato Flatbread Recipe - Happy Foods Tube (1)

Making mashed potato flatbread is so easy that even kids can do it! It’s also perfect for beginners as there are no special skills required to make it.

This is a very simple flatbread recipe that is perfect for using up leftover mashed potatoes. So if you have some potato leftovers from Thanksgiving or Christmas, this is THE THING to make!

Similar to Sweet Potato Flatbread, this goes well with all sorts of dishes: curry, meats, braised cabbage, fill it, top it or eat it plain. There are unlimited possibilities and you can find your own way to enjoy this mashed potato flatbread the most.

Mashed potato flatbread origin:

Now it’s funny how we think about certain foods or dishes are typical for say our country. We might even believe there is no such thing anywhere else in the world. Well, let me tell you that that is hardly the truth.

Take this mashed potato flatbread. In Slovakia where I come from this side dish is served traditionally with duck and braised cabbage. We call this potato flatbread lokše (pronounce lokshe). I’d say it was highly popular due to its simple preparation, easily available ingredients and the most important fact that there were only 2 ingredients used to make it. When people were short of money this was definitely the thing to make!

Mashed Potato Flatbread Recipe - Happy Foods Tube (2)

So there I am thinking that lokše are a typical Slovakian side dish that is hardly to be found anywhere else. Well, let me tell you I was wrong.

You see, in Norway they have lefse. Unlike in Slovakia, they prefer eating them sweet – with sugar, cinnamon, peanut butter, jam, …. They also add butter, milk or cream in their mashed potatoes while we normally don’t.

Then Imove to Ireland and find potato farls. Farls are similar to this mashed potato flatbread when it comes to their taste. They don’t look like tortillas though. Farls are way thicker and quadrant-shaped.

Isn’t that interesting how we come across similar tastes when we travel the world?

So whether you call them Slovakian lokše, Norwegian lefse or simply mashed potato flatbread it does not really matter! What matters is their taste that will not disappoint you! I guarantee you that.

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How to make mashed potato flatbread:

So I generally go with one cup of potato mash and one cup of flour. This is mixed together. It is very easy and only takes about 2-3 minutes.

The dough will be soft but should not be too sticky. It should not be dry. Sometimes your dough might need more flour. But try adding it only when it’s way too sticky to work with.

Mashed Potato Flatbread Recipe - Happy Foods Tube (4)

I recommend using more flour for dusting rather than adding extra in your dough. The best way to form the dough is on your work top. It’s the quickest way and you can save a bowl this way.

Roll the dough into a sausage and cut into 8 pieces. If you have more mashed potatoes, feel free to double the recipe.

Rolling out is easy but make sure you dusted the work top as well as the dough well. You don’t want it to stick to your rolling pin or work top.

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Mashed Potato Flatbread Recipe - Happy Foods Tube (6)

You have 3 options how to organize yourself:

  1. Roll out a few flatbreads before you turn on the pan to dry-fry them. Then you gave yourself a head start and while dry-frying those, you can roll the rest.
  2. Roll out all of them first and then dry-fry them one by one.
  3. Roll out one, throw it in your pan and while that one is dry-frying, roll another one.

There is no best way to do this. If you want to save time, then go with the third option or the first. Don’t forget to keep an eye on the flatbread that is in your pan.

This mashed potato flatbread is soft and chewy. To keep them warm, place them in a bowl and cover with a plate. You can also keep them wrapped in tin foil.

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Good to know:

Just so you know you can make this with plain mashed potatoes or with leftover mashed potatoes where you probably have already put salt, butter and milk. Both ways will work. You might need to adjust the amount of flour slightly.

Check out some more flatbread recipes:

  • Hungarian Langos
  • Focaccia Bread with Olives and Thyme

Want to see how to make Mashed Potato Flatbread? Watch the video!

Mashed Potato Flatbread

Having leftover mashed potatoes? Turn them into this easy mashed potato flatbread! It’s a yeast-free & oil-free side dish that everyone loves!

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 8 Flatbreads

Calories: 83

Author: Julia

Ingredients

  • 1 cup Mashed Potatoes (about 8.5 ounces/240 grams fresh potatoes)
  • 1 cup all-purpose flour (Plain Flour + extra for dusting (about ½ cup))

Instructions

  • Place the flour and potato mash onto your work surface. Using your hand(s) start bringing the ingredients together until you form sticky dough.

  • Roll this into a sausage and cut into 8 pieces. Form each piece into round shape.

  • Make sure the work top and dough is dusted with flour before you start rolling it out. Roll it out thin.

  • Cook on medium to high heat on a dry frying pan for about 2 minutes (1 minute per side) or until done.

  • Best served right away while still warm.

Notes

  1. This potato flatbread can be made with leftover potato mash as well as freshly made mash. Just make sure it’s cooled down before you start working with it.
  2. If your mashed potatoes include butter, milk/cream and seasoning this is fine. You just might need to adjust the amount of flour a bit. However, the potato mash should not be way too runny.

Course: Bread, Side Dish

Cuisine: International

Keyword: Easy Flatbread Recipe, How to make Flatbread, Potato Flatbread

Nutrition Facts

Mashed Potato Flatbread

Amount per Serving

% Daily Value*

Sodium

8

mg

%

Potassium

99

mg

3

%

Carbohydrates

18

g

6

%

Protein

2

g

4

%

Vitamin C

6.1

mg

7

%

Calcium

4

mg

%

Iron

0.8

mg

4

%

* Percent Daily Values are based on a 2000 calorie diet.

** As an Amazon Associate I earn from qualifying purchases.

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Mashed Potato Flatbread Recipe - Happy Foods Tube (2024)

FAQs

What makes a better mashed potato? ›

Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

How to make mashed potatoes Paula Deen? ›

directions
  1. In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. ...
  2. Add the butter, sour cream and garlic.
  3. Mashr the potatoes with a potato masher or the back of a fork until the ingredients are blended.
  4. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency.

How to make mashed potatoes Rachael Ray? ›

Cover the potatoes with cold water and bring to a boil. Salt the water and cook the potatoes to tender. Drain and return to the hot pot to dry them out a bit. Mash the potatoes with your soft cheese of choice, warm milk and/or stock, herbs, lemon zest and garlic; season with salt and pepper, to taste.

What is the trick to thicken mashed potatoes? ›

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

What makes mashed potatoes sticky instead of fluffy? ›

Here's how this sticky state of affairs happens: Cooking causes the starch granules within the potato cells to absorb water and swell. Some cells will inevitably burst, releasing tacky gel that helps give mashed potatoes their cohesiveness.

How does Gordon Ramsay make the best mashed potatoes? ›

Gordon Ramsay's mashed potatoes are known for their richness and flavor. He typically adds butter, heavy cream, and sometimes crème fraîche to his mashed potatoes for a creamy and indulgent texture. Additionally, he often incorporates roasted garlic or chives for extra flavor.

How does Ina Garten make mashed potatoes? ›

Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.

Is milk or water better for mashed potatoes? ›

In mashed potatoes, cooking in milk, and preserving that starchy liquid, gives your potatoes a natural creaminess and allows you to skip the weighty heavy cream.

How do you make Julia Child's mashed potatoes? ›

Cook the potatoes in salted boiling water for about 15 minutes until they're tender, then drain. Pass through a ricer and return to the pot. Add more butter, heavy cream, the garlic béchamel sauce, fresh parsley, and salt and pepper to taste. Stir everything together and continue cooking for about 2 minutes.

How do restaurants make mashed potatoes to order? ›

Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.

How long should I boil potatoes for mashed potatoes? ›

Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.

What is the hack for mashing potatoes without a masher? ›

Pour the cream or milk over your boiled potatoes and add a dash of olive oil and a tablespoon of butter. Use a large fork to mash the boiled potatoes to your desired consistency and transfer it to a serving bowl.

What is the hack for peeling potatoes? ›

Score potatoes around the middle with a sharp knife. Carefully drop potatoes in the boiling water and cook them until you can easily pierce them with a knife. Remove and let cool a little so you can handle them. Peel the skins right off by hand.

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