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.)
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.
And check out all our great veggies and sides!
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.
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.
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.
Servings 8
Serving Size one small flatbread
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
