Mashed Potato Flatbreads

mashed potato flatbreads
So this is hardly going to seem like much of a recipe, these Mashed Potato Flatbreads but it’s a good one.  In more ways than one!

If you're like us, after a nice dinner with a mashed potato side, because mashed potatoes are the schnizz and we're Midwesterners and we love mashed potatoes, there might be some leftover.

Not much, or so I try anyway, but inevitably I make too much nearly every single time.

And every single time, I have grand intentions to either make another meal to serve mashed potatoes with or use them in another fashion.

Every. single. time.

Guess what happens every single time.

And despite having that spiffy Paprika app where I do faithfully plan out meals by the month because it sucks come afternoon and you have zero clue what the heck to make for dinner ending up in frustration and slapdashery, I can't seem to ever plan where I make use of leftovers or ingredients from one meal to another.

I suck at leftover usage. 

But hey, at least I've got meals planned so that's a step.

It took me a while to get in the swing of planning out meals, especially as far in advance as an entire month, but heh, what can I say....I may be a planner list-maker overall in general but not the most skilled when it comes to food, menus, etc. eh.

Because I bake.  I don't like to cook.

But, I will say, planning out meals, and so far in advance, does make life much easier and removes that decision stress!

Now, I make mashed potatoes the way my mom does, with an egg.  I heard you gasp.  Maybe not a whole egg every time depending on how many potatoes I use but I'll whisk it up and pour it into the freshly-drained, slightly smushed, hot potatoes as I see fit.

mashed potato flatbreads ingredient prep
Um, that's a lot of leftover mashed potatoes.....
My mom was cooking for four; I'm cooking for two.

I remember growing up, every so often I'd ask her why she added an egg and she was always a little befuddled with trying to reply to me only because, "this is the way your grandmother made them."

Hey, that's a very good reason to me.  Therefore, I have done it that way since I began mashing my own.

The first time Mike saw me do it, I could feel him pause and hesitate, wondering why the freakin' heck I am adding an egg to his upcoming side dish beloved, but, despite furrowed concerned brow, he ate them.

Eventually he did ask and I gave him the same answer, "this is the way my mom, and grandmother, made them."  Good enough for him which is good because he thinks my mashed potatoes are out of this world.

And they are.

Turns out, adding an egg is a thing.  Google it.  It makes mashed potatoes creamier, silkier, and, obviously, richer.  And that's superb.

As an added bonus, when it comes to these Mashed Potato Flatbreads, it helps.  (As an aside, every time I hear the word flatbread, I can't help but think of this [it's comedy, don't be rankled])

Other mashed potato caveats in our house here:  I use russets, salt the water the taters are boiling in, use unsalted butter on the slightly generous side but not overly so, two percent milk, and ours are soft and creamy, not stiff nor runny, smashed by hand with a masher.*  Nicely seasoned is key for this reuse.

These are technically not too far off of the maddeningly delectable Grilled Yogurt Flatbreads in concept.  The Mashed Potato Flatbreads are cooked indoors on the stove but they can no doubt be grilled as well.  Mmm, boy, that sounds good.  Adding to meal plan.

These turn out softer and more pliable, maybe a little more naan-like, a little less bread-like but in no way less delicious.  So, I present to you:  Mashed Potato Flatbreads!

They’re shockingly simple really.  Mashed potatoes and flour, essentially.

First you need your mashed potatoes which, leftovers at room temp are perfect.  If you’re game, make some fresh ones in lieu then let them cool.  Either way, loosen stiffer ones but again, skip runny.

And then really, all that needs to happen is toss the potatoes, flour, and salt in a bowl* or directly on the counter and work everything together into a dough.  Gently of course, avoid over-working things.

forming mashed potato flatbread dough
Shape the dough into a disc and slice it into eight slices.  Discs are easier to portion out than a log.  Here I used my handy dandy pastry scrapper* thingie which makes smooth effortless work of it but a knife works too.

slicing disc of mashed potato flatbread dough into slices
Flatten one of them discs into a circle...

flattening sliced portion of dough into a circle
...a splash of additional flour on the counter then roll one or two out.  These do absorb the flour right quick FYI, so keep it handy.

rolled mashed potato flatbread dough circle
If you have a flattop pan* or griddle,* that’s easiest but a skillet* works too.  Get the heat going on your surface of choice.

I’m a non-stick pan* girl because again, I do not like to cook, I bake, so I don’t need any oil or anything though a thin slick of butter would be nice.  Generally though, a dry pan is all that’s needed.

Then one or two at a time depending on the pan size, cook each side for about a minute.  You can go longer for more browning which is what I do.

finished mashed potato flatbreads on cooling rack
And tada!  Mashed Potato Flatbreads!  That’s it!  I know, right?!

Serve them right away while warm.  Again, a little extra butter would be lovely or an additional sprinkle of salt or other seasonings -- feel free to customize.

closer view of mashed potato flatbreads on cooling rack
Potatoes, check.  Leftovers used, check.  Bread, check.  Mashed Potato Flatbreads!  It’s a win!

*The potato mashers, mixing bowls, pastry scrappers, flattop pans, griddles, skillets, and non-stick pans are Amazon affiliate links.  Happy baking, thanks!  Please see the "info" tab for more, well, info.

Share your thoughts :

  1. You are a baker, that means you probably have stray egg yolks or whites hanging out in your fridge. It’s a great way to use those up. I would think it would work in Mashed Sweet Potatoes, or Winter Squash as well as whisking them into crockpot meals, soups in crockpot or on stovetop, and casseroles etc. adding the egg to things adds some protein with the fat ingredient to make the protein more easily absorbed in addition to the fat soluble nutrients. If your Grandma had chickens it was a great way to use up eggs or add cheap protein to a meals. Great way to add extra protein and nutrients for toddlers and small children. I ‘ve always my mashed potatoes with yogurt, because we like the flavor and calorie savings. The potatoes are creamier, (since butter is no longer my friend, I’m on Statins now.) Hmmm. Egg whites, I can have those, thank you. Finally, leftovers. My Mother would save every scrap of leftovers, my Father worked evenings, so Thursday suppers, she made plates up for us kids, that she heated in the oven (no microwaves then) it’s a great, cheap, way to make a meal that uses them up. We called them Surprise Meals, they were our version of a fast food or takeout meal, since had none of those then. You could use it for the kids on date night, for lunches for kids, or even for a busy Saturday for you and your other half. Stick it on your Menu Plan, no planning required. Any leftover salad veggies can be prepped into side salads.It saves a lot over takeout or fast foods. We didn’t have the Mexican night, but Wednesday was Spaghetti Night. While Friday was Fish Night (usually Gordon’s fish Sticks, Cod Cakes, or Breaded Fish Portions, with an Ed vegetables. Just some thoughts for using up leftovers, and minimally planned cooked meals (frozen vegetables, to this day I hate the canned versions, except for beets and corn.) Following through on a heavily planned set of meals, can always get screwed up and they are time consuming. I have 3 sizes of slow cookers, I rely on heavily year round. 1.5 qt breakfast, 4-5 qt, side dishes, and 6-8 qt for mains, soups, and stews. My Hubs takes Big, hot meals to work with him (evening shifts, no cafe.) My big guy is my equivalent to my Mother’s Constantly Simmering Soups on the wood stove. When I grew up, that soup was always their for a quick, hot, healthy, snack or with a meal. Soup fills in the edges and extra space. Some leftovers went into whatever soup was on the stove. Like leftover juices, gravies, small portions of the the prior soup, canned vegetable water, tiny leftovers of juice shaken with some water to clean out the bottle. Never enough to really flavor the soup, but adding background. Parts of odd or imperfect vegetables. Mushroom stems, even peels from carrots, cucumbers (organic) leftover pickle juice, etc. we slurped it down with gusto. She was rabid about wasting useable foods. Well I’ve been long winded. But you did mention finding ways to squeeze in leftovers. Bits and pieces can go into a casserole, without anyone noticing the addition. Great way to sneak extra vegetables in soups, stews, and casseroles. I always make extra vegetable for any dish, generally dishes and such have excess sauce any how. You have more to soak the sauce up. I love this recipe for flat breads. I’m thinking I could also use it for sweet potatoes, squash, or pumpkin, by playing with the flour amount. The flatbreads are mostly for me, Afterall.

    1. Well this is terrific and so are you! Thank you very much for taking the time to write!

      As a matter of fact, I do have way too many egg whites in the freezer that I need to do something with! And fascinating about using yogurt in mashed potatoes -- I'll have to give that a whirl.

      Sure sounds like you learned very valuable lessons growing up that you've applied throughout your life. Our parents generation was very thrifty and made sure nothing went to waste, could be reused into another dish which was always delicious and never felt like leftovers.

      I really appreciate you sharing this as it's a lesson that shouldn't be forgotten and I hope other readers will find what you've said incredibly helpful.

      Thanks again for your great comment and happy leftover-ing to you!


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