Sheet Pan

Leftover Mashed Potato Flatbread

February  4, 2010
1 Rating
Photo by Bobbi Lin
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! —MrsWheelbarrow

Test Kitchen Notes

WHO: Mrswheelbarrow is a long-time Food52 member and author of Mrs. Wheelbarrow's Practical Pantry.
WHAT: A happy (crusty, warm, bready) home for Thursday's mashed potatoes.
HOW: Grab your container of Thanksgiving mashed potatoes out of the fridge, and mix them together with flour, yeast, and rosemary to make a dough. Bake with roasted tomatoes and kalamata olives on top and eat with turkey (if there's any left!).
WHY WE LOVE IT: Mashed potatoes never quite retain the same buttery, smooth goodness that they have when they come out of the pot (or casserole dish!), but even potatoes deserve second chances. This recipe gives them a new, fluffy life—that just so happens to pair perfectly with Thanksgiving sandwiches. —The Editors

  • Makes 2 flatbreads
  • 1 1/2 cups warm water
  • 2 teaspoons baker's yeast
  • 1 cup leftover mashed potates, with or without skin
  • 3 to 4 cups flour (I use bread flour, but all-purpose works fine), divided
  • 1 tablespoon salt, divided
  • 1 tablespoon chopped fresh rosemary, divided
  • 3 tablespoons olive oil, or use 1/2 olive and 1/2 oil from the tomatoes
  • 1/4 cup rough-chopped, well drained pitted niçoise or kalamata olives
  • 1/4 cup rough-chopped, well drained oil-packed roasted tomatoes
In This Recipe
  1. In a large bowl, whisk together yeast and water and allow to bloom for 5 minutes.
  2. Mix together with the potatoes, 1 cup flour, and 2 teaspoons each rosemary and salt, and allow to rest and absorb for 10 minutes.
  3. Add 2 more cups of flour and stir until the dough starts to come together in a shaggy mass. Add the yeast and 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 dough. Lift it from one side using a bench scraper, fold, and rotate a quarter-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 hours. 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° F. Make dimples in the top of the dough with your fingertips and dab all over with the oil. Sprinkle with olives, tomatoes, and the remaining 2 teaspoons each of coarse salt and rosemary.
  8. Bake for 25 to 30 minutes. The bread should read 190° F degrees when it is done. Cool on a rack.

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My new book, PIE SQUARED. Irresistibly Easy Sweet & Savory Slab Pies is available for preorder and on shelves October, 2018.