Potato Flatbreads

It's best to use a white, starchy variety of potatoes — the same kind you'd use for regular mashed potatoes. Peel the potatoes, cut them into chunks, cover with water, add salt, and cook until tender. Drain completely, then mash with butter. Note: do not add milk, cream, or any of the cooking water. The drier your mash, the better. Less moisture means you'll need less flour, which means the flatbreads will turn out more tender and flavorful. Let the mashed potatoes cool completely in the refrigerator — this is important! Cold mash requires less flour than warm mash.

Add finely chopped fresh herbs to the mash. I used dill, parsley, and green onions, but you can easily get by with just one type of herb — or if you don't have any fresh herbs on hand, feel free to use dried seasonings and spices to your taste. Add the flour, salt, and pepper.

Stir with a spoon, breaking the mash into small pieces.

Lightly flour your work surface, grease your hands with vegetable oil, turn out the crumbly mixture, and knead it briefly into a ball. The dough may be sticky — that's perfectly normal.

Divide into 8 portions. Roll each ball in flour to coat.

Dust your rolling pin with flour as well. Roll each ball out into a thin round, about 3 mm thick.

Place the flatbread in a dry skillet. Cook over medium heat for about 2 minutes.

Flip and cook the other side the same way.

Transfer to a plate and generously brush both sides with butter. Add a little minced garlic. Although I have fresh garlic in my ingredient photo, I actually ended up using garlic powder — fresh garlic works great too, just make sure to grate it very finely and use it sparingly.

Roll them up into cylinders and serve piping hot. These flatbreads are best enjoyed fresh off the pan! Potato flatbreads are a simple and incredibly tasty dish that the whole family will love!