Leftover Mashed Potato Flatbread

By • February 4, 2010 19 Comments

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Author Notes: Potato has always been a magical, light as air ingredient in bread baking, especially when using leftover cooking water as the liquid in yeast breads. This flatbread recipe takes that idea one step further, with the addition of mashed potatoes into the yeast dough. We love this flatbread paired with soup or salad for lunch or a light supper. Feel free to change up the additions or herbs. - MrsWheelbarrowMrsWheelbarrow

Food52 Review: This recipe produces a simply delicious bread. I gave mine two long rises on the same day that I baked it, which resulted in a pleasant cross between a conventional homemade loaf and an artisan bread. The crust was chewy and beautifully fragrant, perhaps because I used a fruity olive oil and plenty of freshly picked rosemary (which I chopped with the salt, to absorb the oil in the leaves released while cutting). The crumb had a lovely texture and wonderful flavor. Mr. T was duly impressed, declaring, “This is like bread you’d get in a very good restaurant.” I wholeheartedly agree! - AntoniaJamesThe Editors

Serves two flatbreads

  • 1.25 cups warm water
  • 2 teaspoons yeast
  • 1 cup leftover mashed potates, with or without skin
  • 3-4 cups flour (I use bread flour, but AP works fine)
  • 1 tablespoon salt - divided
  • 1 tablespoon fresh rosemary, chopped - divided
  • 3 tablespoons olive oil, or use 1/2 olive and 1/2 oil from the tomatoes
  • .25 cups rough chopped well drained pitted nicoise or kalamata olives
  • .25 cups rough chopped well drained oil packed roasted tomato
  1. Whisk together yeast and water in a large bowl and allow to bloom for 5 minutes.
  2. Mix together with the potatoes, one cup of flour and 2 tsp each rosemary and salt and allow to rest and absorb for 10 minutes.
  3. Add two more cups of flour and stir until the dough starts to come together in a shaggy mass. Turn out onto a floured surface and allow to rest for 10 minutes (while washing and drying the bowl, which you will use again.)
  4. Gently knead the bread. Lift it from one side using a bench scraper, fold and turn 1/4 turn. Then lift, fold and turn again. Do this several times until the dough has come together and is soft and elastic. Be gentle. You want to retain little pockets of potato. Add as little additional flour as possible. Instead, if the dough becomes sticky, allow the dough to rest, to absorb the flour, and then continue to knead until the dough is soft and elastic.
  5. Place the ball of dough into a well oiled bowl and cover with a towel. Allow to rise for 1-1/2 hrs. For a more rustic bread, allow to rise slowly in the refrigerator for up to 24 hours.
  6. When the dough has risen, line a sheet pan with parchment paper and oil the parchment well. Gently roll the dough out of the bowl onto the parchment. Divide the dough into two pieces and press the two breads out into rustic rounds or rectangles. Cover loosely and allow to rise for an hour.
  7. Preheat the oven to 425. Make dimples in the top of the dough with your fingertips and dab all over with the oil. Sprinkle with olives, tomatoes, coarse salt and rosemary.
  8. Bake for 25-30 minutes. The bread should read 190 degrees when it is done. Cool on a rack.

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