Having leftover mashed potatoes? Turn them into this easy mashed potato flatbread! It’s a yeast-free & oil-free side dish that everyone loves!
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!
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 I move 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.
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.
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.
You have 3 options how to organize yourself:
- 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.
- Roll out all of them first and then dry-fry them one by one.
- 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.
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:
Want to see how to make Mashed Potato Flatbread? Watch the video!
Mashed Potato Flatbread
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
- 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.
- 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.
Jane T. says
Loved this recipe. Easy to make and delicious! I made breakfast burritos with them, adding cheese, sausage, and egg. Will definitely use this recipe again. Much better than plain old tortillas. I liked the potato taste you get.
Julia | Happy Foods Tube says
Thanks so much Jane for finding time to write the feedback and leave star rating. I am so happy to hear you love this. Using the flatbread to make breakfast burritos sounds like a delicious idea!! :) I also have a sweet potato flatbread recipe on the blog if you were interested.
Jane T. says
Yes, I saw the sweet potato flatbread recipe and I definitely plan on trying it soon! You have a nice website.
Julia | Happy Foods Tube says
Thank you so much!
Nicole says
Not sure what I did wrong, maybe you can help. I used Gluten free flour since I have Celiac. The dough was difficult to roll and super dry. I tried batch of dough with warmer mashed potatoes (not cold) and less gf flour and it didn’t work either. I got 3 pancakes and sprinkled sea salt on them, I thought they tasted great! Just made a huge mess though. #frustrated
Julia | Happy Foods Tube says
Hey Nicole. Sorry to hear that. I would be frustrated too. Unfortunately, I have not tried making this flatbread with gluten free flour but once I tried using chickpea flour and it turned out the way you described so it seems like the issue is in the flour. Maybe adding some liquid (little water) could help.
Aisha says
I just tried, super nice and tasty.
TAMARA L MCKERNAN says
Has anyone made these into chips like pita chips? Do they harden if you leave them out after frying them?
Donna says
I made these and they came out perfect!! Only thing I did was add a little salt….once cooked they were sooooooo good with a bit of butter!! Thanks for this recipe…I never would have thought to do it…I think they have a Pierogi taste. Yummy!!
Julia | Happy Foods Tube says
Hi Donna! Thanks so much for finding time to writhe the feedback and I am happy you love this recipe! It’s one of the simplest recipes that everyone loves – especially when you top them with butter :). I also have a recipe for sweet potato flatbread which is pretty much the same method so if you are a sweet potato lover, you will love it! :)
Sue says
I know I’m a few years late in discovering this recipe – better late than never, amirite? – but I was wondering if subbing potato flour (not starch) for the all-purpose would work.
Julia | Happy Foods Tube says
Hi Sue. I have never tried working with potato flour but it’s worth giving a go. Maybe just half the recipe first to see, if it works. I know our readers are making sweet potato flatbread with all kinds of flours and some are successful while others not so much. Hope this helps. Please, let us know how it turned out for you, if you give it a go. Our readers will appreciate it!
Selina Guerrero says
I used Casava flour to make them gluten free because I have celiac. They were delicious! My husband said they tasted just like flour tortillas and he couldn’t believe they were from leftover mashed potatoes!
Julia | Happy Foods Tube says
Hi Selina. Thanks so much for finding time to leave the feedback and thanks for letting our readers know that this recipe works with other type of flour as well! Happy cooking :)
Connie says
Absolutely love this recipe!!!! Made the most delicious breakfast raves ever!!
Julia | Happy Foods Tube says
Thanks so much for your feedback, Connie!
Sunny says
Potato lefse is called lompe many places in Norway, and is often used instead of hot dog buns. Pølse i lompe= hot dog in lompe (lefse)
:)
Julia | Happy Foods Tube says
Thanks for letting us know, Sunny! I love the idea of using the flatbread instead of hot dog buns :)
Margaret Power says
My Irish mother always used the left-over mashed potatoes to make “potato cake” which was consumed in minutes (hot and dripping with butter.) Her hands moved so quickly, that I couldn’t get it right. All she’d say was “Just a bit of extra salt, milk & a pinch of baking powder & bake it in the big iron pan.”
Thanks for the instruction!
Julia | Happy Foods Tube says
You are welcome, Margaret! Enjoy :)
Lorne says
Made these with whole wheat flour. I wanted something healthier than store bought Flatbread and I was impressed. Easy to make and waaaayýyy more taste.
Julia | Happy Foods Tube says
Thanks so much for your feedback, Lorne!
Janet says
“3. Make sure the work top and dough is dusted with flour”
what does this mean? I am confused. Looking forward to making these, thank you for the recipe and for letting know what the above means!!!!
Julia | Happy Foods Tube says
It means you first spread some flour on your worktop as well as sprinkle some on the dough so it does not stick when rolling. Avoid using a lot though. Hope this helps!
Peggy Teixeira says
Since you have to roll them out flat, make sure the surface you roll them on has a dusting of flour or they will stick and that’s no fun.
Julia | Happy Foods Tube says
Hi Peggy. Yes, you are right. Stuck flatbread is no fun. I believe it is stated in the recipe card. I have also explained in more detail the dusting as well as adding flour to the dough in the post. The thing is that potatoes and flour vary so some might need more flour than others. Because potatoes can take quite a lot of flour, adding too much of it can cause the flatbread turn out too hard or not so tasty. Hope this helps!
Mona J Twining says
What is the best way to reheat these?
Julia | Happy Foods Tube says
Hi Mona. My grandmother heats up a frying pan/skillet, then puts the cold flatbread in and add a bit of water. She then covers it with a lid and steams until soft and warmed. This is what I do and I find it the best way to reheat it. Just make sure to add a little water at a time to avoid soggy flatbread. Hope this helps.