Potato flatbreads, also called “perunarieska”, are a traditional Finnish dish. These are very easy and quick to make and taste very delicious, especially when they are still warm from the oven.
Have some leftover potatoes and wondering what to do with them? These potato flatbreads are a great way to use up your leftover boiled potatoes or mash. You just need mashed potatoes and 4 other ingredients to make them. Traditionally potato flatbreads are made with barley flour or plain flour but I decided to use whole-wheat flour for a healthier option.
These whole meal potato flatbreads make a smart and satisfying snack for the whole family (they are even suitable for babies if you use oat milk). Serve for example with some butter, cream cheese, avocado or smoked salmon. They are also perfect alongside a soup, for example this spicy carrot soup or hearty autumn soup. They freeze very well, so you might want to make a big batch of these and store for those busy days.
And a little side note: Don’t get distracted by the texture of the bread. The potato dough gives the bread a completely different texture than what you normally get in a bread – it’s soft and moist inside!
- 3 dl/ 1.3 cups cooked and mashed potatoes
- 3 dl/ 1.3 cups whole wheat flour
- 1 egg
- ½ dl/ 0.2 cup milk or oat milk
- 1 tsp baking powder
- 1 tsp salt
- Preheat the oven to 200 Celsius/ 400 Fahrenheit degrees.
- Mix all ingredients together in a big bowl.
- Cover a baking tray with parchment paper. Scoop 8-10 balls with a spoon and place on the parchment paper. With the help of some flour, pat and flatten the dough into thin rounds with your hands.
- Bake for about 20-25 minutes, until the flatbreads are slightly golden brown.
I hope you enjoy the whole wheat potato flatbreads!