Finnish Potato Flatbread

Instructions

1. Prepare the mashed potatoes
   If you don't have leftover mashed potatoes, peel and cut 2 pounds of potatoes into chunks. Boil until tender, drain, and mash with a little butter and salt. Allow to cool completely before using in the recipe.
2. Mix the wet ingredients
   In a large bowl, combine the cold mashed potatoes, beaten egg, milk, and melted butter. Mix thoroughly until smooth and well incorporated.
3. Add dry ingredients
   In a separate bowl, mix the flour, baking powder, and salt. If using caraway seeds, add them now. Gradually fold the dry ingredients into the potato mixture until a soft, slightly sticky dough forms. Be careful not to overmix.
4. Form the flatbreads
   Dust your work surface with flour. Divide the dough into 6-8 equal portions. Using floured hands, shape each portion into a ball and then flatten into a round disc about ½-inch thick and 6-7 inches in diameter. If using fresh dill, sprinkle it over the top and gently press into the dough.
5. Preheat the baking surface
   Heat a cast-iron skillet or griddle over medium heat. Alternatively, preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
6. Cook the flatbreads
   For stovetop method: Cook each flatbread for 3-4 minutes per side until golden brown spots appear and the bread is cooked through. For oven method: Place the flatbreads on the prepared baking sheet and bake for 15-18 minutes until lightly golden on top and cooked through.
7. Serve warm
   Transfer the flatbreads to a wire rack and cover with a clean kitchen towel to keep them soft and warm. Serve with butter while still warm. They are perfect alongside soups, stews, or with smoked salmon and sour cream.