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.
Amanda says
I’ve never made this with mashed potatoes, and now I’m dying to! These flatbreads look fantastic. I might have to make a batch of potatoes just to have leftovers to try this.
Julia | Happy Foods Tube says
:) You will love them, Amanda!
Liat says
Any GF flour recommendation, to sub the regular flour?
Julia | Happy Foods Tube says
Hi Liat. I haven’t made these with GF flour but any should work well. If not sure, just half the recipe first to try out. The dough should be easy to roll out so if you find this is not the case – add more mash or reduce the flour a bit. You can’t go wrong here :) P.S. I know that many of my readers made sweet potato flatbread using GF flour so if you are interested, you can check it on the blog https://www.happyfoodstube.com/homemade-sweet-potato-flatbread-roti/
Tina says
I have never made anything like this before – I cannot wait to do it this year when I have leftover mashed potatoes!
Julia | Happy Foods Tube says
They are delicious! That sort of delicious when you don’t want to share them with anyone :)
rika says
I love flatbread! I’d love to try out this recipe, looks so easy to make!
Julia | Happy Foods Tube says
Hope you do, Rika! It’s very easy to make. :)
Tara says
Ooh, such a wonderful use of mashed potatoes! The flatbreads look incredible. I would love to try them with duck and braised cabbage.
Julia | Happy Foods Tube says
Thank you, Tara.
Jordan says
Ok I need to make this, I’ve never made any kind of potato bread but it sounds so great! And this recipe is nice and simple!
Julia | Happy Foods Tube says
If you do, let me know what you think! :)
Rachel says
These came out perfect just like the picture and so easy my 5 year old daughter loved smooshing the mashed potatoes and flour together. I would give them 5 stars but my phone won’t let me click on the stars 🤷🏼♀️
Julia | Happy Foods Tube says
Thanks for your feedback, Rachel! I am so happy to hear your daughter loved helping you make them! :)
Potatoface says
Sounds delicious but I have no clue what dry drying is sorry😊
Julia | Happy Foods Tube says
Dry frying means that you don’t add any oil to your pan when you put the flatbread in :)
Shanai says
Love this! Going to give it a go for sure, we always make the yogurt flatbreads but haven’t tried with potatoes yet
Julia | Happy Foods Tube says
I must try the yogurt flatbreads – they sound delicious too!
Ida says
Can you use self-rising flour? Just trying to use what I have on hand…need to make this right away.
Julia | Happy Foods Tube says
Hi Ida, No. Unfortunately, you can’t use self raising flour here. I’ve tried. There is no rising agent needed to make these which self raising flour contains. I too wanted to use what I had on hand but was not happy with the result. I highly recommend getting all-purpose/plain flour to make them.
Colleen says
That’s lefse, Norwegian potato flatbread.
Julia | Happy Foods Tube says
Hi Colleen, if you noticed in my post there is a part about the origin of this flatbread: In Slovakia we call it lokše – a traditional side we love to eat with duck and braised cabbage. It is also popular in Norway where it’s called lefse. Irish have farls that is thicker but uses similar ingredients and I’ve learned that Scottish have also something similar. I think they call them tatties. So you see, there are more countries that like this flatbread and call it their own :)
Rob says
In Scotland, they’re called “tattie scones.”
Ida says
Being of Norwegian heritage I grew up with potato cakes like these. Just have to have every once in a while! Potato lefse is a little different process but so very similar.
Julia | Happy Foods Tube says
Yes, they are very similar and I like both :)!
Roxanne says
Norwegian Lefse has a few more ingredients and is rolled flatter, but definitely similar! Probably tastes very close.
Julia | Happy Foods Tube says
Yes, yes, I mentioned this in the post :)
Peggie says
Can gf flour be used?? I truly hope so as they look SO good!!
Julia | Happy Foods Tube says
Peggie, I haven’t tried myself but I’ve seen some recipes using gf flour. Just note that the texture might be slightly different. I suggest to half the recipe and try yourself to see whether you like them or not. If you do try, please let me know how they turned out!
Chessie says
I am here to say that making these with Arrowhead Mills gluten-free flour works great. These were lovely with a big pot of soup, and my guests seemed to like them, too (happily accepting seconds). This is a recipe I will return to, as I don’t have many homemade gluten-free bread options, but this is one, and it’s an easy one. Yay! Thank you so much for the recipe. This totally made my day.
Julia | Happy Foods Tube says
I am so happy to hear that you and your guests liked them, Chessie! Thank you for your feedback :)
Ginny says
These look scrumptious! Do you know if whole wheat flour can be used instead of white?
Marina says
I made these with a twist – after flattening them out I added a few finely sliced spring onions then rolled the up and flattened out again before frying. Delicious. My husband took one look at them and exclaimed “Tattie Scones I haven’t had these for years” and ate the lot!
Julia | Happy Foods Tube says
Thanks for your feedback, Marina! I am happy to hear that your husband liked them. The addition of spring onions sounds delicious – will try it next time I make them!
Kimberly Walker says
This looks amazing!!! Two quick questions for you. … First, could you do this recipe with cooked sweet potatoes? and second, what is that yummy looking dish that the bread is being dipped into? Looks delicious!! Thanks!
Julia | Happy Foods Tube says
Thank you so much Kimberly. Yes you can. I actually have a recipe for sweet potato flatbread on my blog so you can check it out: https://www.happyfoodstube.com/homemade-sweet-potato-flatbread-roti/. The dish was Instant pot sweet potato lentil chili but I don’t have a recipe for that on my blog.Sorry.
Helen Baron says
I cannot believe that I found this recipe!!!! What memories it brings back ……… my mom who was Slavish used to make this quite often. My brother and I would wait anxiously for each one to come out of the pan, then we would smear it with butter, roll it up and ….. yum!!!!! I definitely have to make these for my grandchildren!!!!
Julia | Happy Foods Tube says
:) I am so happy to hear that! We too smear it with butter and sprinkle some salt over while they are still hot. Sometimes it’s hard to resist eating all of them right away :)
JulieAnn says
In Ireland we call this potato farl or potato bread. We would add a little more flour than potato and they would be a bit thicker about 6mm. I think I prefer the look of yours. Going to try your sweet potato one today.
Julia | Happy Foods Tube says
I lived in Ireland for a few years and used to buy potato farls from time to time :) You will love the sweet potato flatbread – I am totally addicted to that one :)
Trish Allin says
Thank you for the recipe. I made these today and they were easy to make and tasty and I can think of so many uses for them. Next I’m going to try the sweet potato flatbread. I’m also passing the recipes on to my sister and brother.
Julia | Happy Foods Tube says
Hi Trish! That’s fantastic! Thanks for your feedback :)
Randy says
This flatbread tasted wonderful. I used a dry, nonstick pan for cooking, and found the excess flour coating the bread darkened in the pan, requiring frequent wipe downs during cooking. Maybe I’m leaving too much flour on prior to transfer to the pan, or my heat is too high. What heat setting do you use? Any advice to improve my technique is appreciated- thank you!
Julia | Happy Foods Tube says
Hi Randy! Thanks so much for your feedback! Don’t worry about the excess flour – just wipe it down when needed. I do the same. Yes, it’s connected with the amount of flour stuck to the flatbread. Sometimes there is more, sometimes less. You can try to brush the excess flour off with a pastry brush but I would not personally worry about it. Hope this helps. Let me know if you need any more advice!
Ethel says
Can I freeze this ?
Julia | Happy Foods Tube says
Yes. I haven’t tried myself but my aunt freezes them regularly and have never complained :). I recommend putting a sheet of baking parchment in between each one of them when stacking them. That way you can easily take as many as needed.
Ginny Badger says
Has anyone tried making these with whole wheat flour or other whole grain flour and potatoes? Thanks!
Carole Joly says
Hi Julia, can they be used for puzza?
Carole
Julia | Happy Foods Tube says
Hi Carole, I have never tried it but I love the idea and will be trying it the next time I make the flatbread. I will add a note to the recipe afterwards. Please, let us know if you do try before me!
Kristen Kemp says
Good morning! Has anyone tried using part a/p flour and part cornflour or cornmeal? Thank you!
Sherry says
OMG….these are absolutely amazing! Made them to have with soup for dinner. They take no time to make, so simple. When they came off the pan I brushed them with melted garlic butter. To me it was like eating garlic naan. My husband said these are his new favourite thing. Thanks for the recipe!
Julia | Happy Foods Tube says
Yay! :) It always makes me so happy when I read comments like this. Thanks so much for your feedback, Sherry!
Mihaela says
We have an identical recipe in Romania. I, too, thought these childhood “pan pies” are unique :)
Julia | Happy Foods Tube says
Thanks so much for letting us know, Mihaela! I had no idea! Can you let us know what you call them, if you get a chance?