Mashed Potato Flatbreads

Serving: 6

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Directions

Boil the potatoes in their skins until soft. Once boiled, mash until very smooth and set aside to cool. Or, if using leftover flesh from another recipe, use 2 cups of prepared mashed potatoes.
In a large bowl mix mashed potatoes, olive oil and the egg until smooth. Add rice flour, corn starch, salt and baking powder and mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 30 minutes.
In a large bowl mix mashed potatoes, olive oil and the egg until smooth. Add rice flour, corn starch, salt and baking powder and mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 30 minutes.
Bake for 15-25 minutes until golden brown. Remove from the oven and serve with a dip of your choice or as the perfect side to a soup.

2 Medium Potatoes (360g), with skin or 2 Cups Prepared Mashed Potatoes
(leftover from recipe 2 – Baked Potato Boats)
⅓ cup Olive Oil
1 Large Egg
1 Cup Rice Flour (Rice flour is gluten free – otherwise you can use normal Wholewheat Flour)
¼ cup Corn Starch
2 tsp Corn Starch
½ tsp Himalayan Salt
<h3>Ingredients for the topping:</h3>
2 tsp Poppy Seeds
2 tsp Sesame Seeds
½ tsp Garlic Powder
2 tsp Garlic Powder
1 tsp Dried Basil
Ground Black Pepper, to taste