If you find yourself with a lot of leftover mashed potatoes – and if you make a bunch or a box at the request of a small child, you will – you’ll be relieved to know that there is a second act of sorts for your pound of potato paste: as bread. Weird? Not really: Scandinavian and central European peoples have been making flatbreads with crushed or riced potatoes for centuries. But we’re Americans, dammit, and we turn everything into a convenience or productive application; this recipe is no different, to say nothing of the fact that we’ve added yogurt to up the protein count. Use an instant mashed potato mix; make the mash yourself. Use fancy potatoes; use sweet potatoes. Doesn’t matter. The recipe will work great with whatever you got.
(*The recipe assumes you have already prepared mashed potatoes, and that they are seasoned; if you need guidance on (quickly) making mashed potatoes from scratch, see Notes section below.)
Ingredients Overview
- Mashed Potatoes: The starchy base of the dough. Whether made from scratch or an instant mix, ensure they are seasoned to your liking as they provide the primary flavor.
- All-Purpose Flour: Provides the structure for the bread. You may need slightly more or less depending on the moisture content of your specific potatoes.
- Yogurt: Our secret “New Dad” upgrade. It adds a bit of tang, keeps the bread soft, and boosts the protein and calcium content for growing kids.
- Butter: Used for finishing the bread to add a rich, golden flavor and keep the surface supple.
Steps Summary
- Form the Dough: Combine the leftover mashed potatoes, flour, and yogurt in a bowl, adjusting flour until the dough is smooth and no longer sticky.
- Prep the Surface: Flour your workspace generously to prevent the potato dough from clinging to the counter.
- Shape: Roll small portions into balls and flatten them into thin discs using a rolling pin or your palms.
- Sear: Cook on a medium-high pan for about 60–90 seconds per side until golden brown spots appear.
- Finish: Lightly coat with butter while warm and serve with your choice of toppings.
FAQ
Can I use sweet potatoes instead of white potatoes? Yes, sweet potato mash works beautifully and adds a natural sweetness and extra Vitamin A, though you may need a touch more flour if the mash is very soft.
How do I store these for later? Store them in an airtight container or zip-top bag at room temperature for 2 days, or freeze them with parchment paper between layers for up to 3 months.
Why is my dough too sticky to roll? Potato moisture varies wildly. If it sticks to your hands, add flour one tablespoon at a time until the dough feels like soft playdough.
Are these gluten-free? This specific recipe uses all-purpose flour, but you can substitute a 1:1 gluten-free flour blend, though the texture may be slightly more delicate.
What is the best way to reheat them? A quick 15-second zap in the microwave keeps them soft, or you can toss them back in a dry pan for a minute to regain some crispness.
Can I skip the yogurt? You can, but the bread will be less pliable and lose the extra nutritional boost. If skipping, you may need a teaspoon of water to help the dough bind.
Recipe Links
What to Serve With Leftover Mashed Potatoes Flatbread
- Yogurt Soup — Make a meal of it by pairing it with this comforting and nutritionally dense soup.
- Easy Meat and Veggie Flatbread — Put the flatbread to use in this Middle Eastern inspired mix of minced veggies and meat.
- Chicken Salad Toasts — Are chicken and veggie salad tastes great on flatbread, too!
More Toddler Recipes Like This
- Boxty — These Irish-inspired pancake fritters are another way to put leftover mashed potatoes to use.
- High Protein Pizza Dough — Cottage cheese adds savory flavor and a big dose of protein to this pizza dough for kids.
- Chickpea Bread for Toddlers — Another high-protein, easy-to-hold bread option perfect for little hands.
And check out all our great veggies and sides!
Soft and Healthy Flatbread Using Leftover Mashed Potatoes
Description
These soft potato flatbreads are the ultimate way to use up leftover mashed potatoes while adding a boost of protein from yogurt. They are easy for little hands to hold and pair perfectly with sweet jam or savory spreads.
Ingredients
Instructions
Prep, Cook, and Assemble
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In a large bowl, mix mashed potatoes, 1â…“ cups of the flour, and yogurt until a dough forms. If the dough sticks to your hand or spoon when stirring, add one or two additional tablespoons of flour at a time until it becomes a pliable and smooth dough ball.
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Spread remaining flour all over the flat surface you intend to use to roll out the dough. Grab a small chunk of the dough, round into a ball, and roll all over the floured surface. Flatten the ball with the palm of your hand, then use a rolling pin to stretch and thin out. (Note: if you want a thickness and texture more like pita bread, spread with your hands rather than a pin.) Repeat for remaining dough.
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Heat a flat pan to Medium High; very lightly coat the surface of the pan with oil. Cook until golden brown, roughly 60-90 seconds per side. (Note: If dough pieces are a bit thicker, it may take more like 2-3 minutes per side to cook.)
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Spread a bit of butter on one side of each piece of bread.
Serve
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These are lovely on their own with a bit of jam or jelly; they can also be used like a cracker or tortilla to hold a topping or spread.
Nutrition Facts
Servings 8
Serving Size one small flatbread
- Amount Per Serving
- Calories 118kcal
- % Daily Value *
- Total Fat 1g2%
- Potassium 88mg3%
- Total Carbohydrate 22g8%
- Dietary Fiber 1g4%
- Sugars 0.5g
- Protein 3g6%
- Calcium 14 mg
- Iron 1.3 mg
- Vitamin D 0 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If you're starting this recipe from scratch--as in, you have just an uncooked potato--do this: microwave the potato until soft, six minutes for a smaller or thinner potato, or 7-8 minutes for a thicker one. When cool enough to handle, squeeze out interior into a small pot; discard the skin. Turn heat to Low and add two tablespoons of butter, a 1/4th cup of milk, and two pinches of salt to the pot; mix until blended. If potatoes are still clumpy and not a smooth paste, add additional chunks of butter and splashes of milk until rich and smooth. Remove from heat.
