In the quiet kitchens of Finland, perunarieska is a bread of memory. Humble in its ingredients and direct in its purpose, it’s often made with leftover mashed potatoes and flour—baked into thick, rustic discs and served warm with butter, cheese, or herring. It’s the kind of bread that doesn’t shout, but stays with you.

This reimagined version relies on the natural creaminess of mashed white potato, the structure of cassava flour, and the herbal brightness of dill and lemon to deliver a bread that feels both ancestral and aligned with your wellness journey.

These flatbreads are earthy, pliable, and deeply satisfying. Best enjoyed with lemony garlic greens or a spoonful of cauliflower-dill “butter,” they invite quiet nourishment on even the most restless days.

🌿 Ingredients

Makes 4–5 small flatbreads

• 1 cup mashed white potato (russet preferred; well-drained and fluffy)
• ⅔ cup cassava flour (adjust slightly as needed)
• 1 tbsp lemon juice
• ¼ tsp sea salt
• 1 tsp dried dill or 1 tbsp fresh, finely chopped
• 2–4 tbsp warm filtered water, as needed for consistency
• Optional: 2 tbsp grated zucchini, well-squeezed (adds moisture but should be minimal)

🔥 Method

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment.
2. In a bowl, mix together mashed potato, cassava flour, salt, dill, and lemon juice. If using zucchini, fold it in gently.
3. Add warm water 1 tbsp at a time until a soft, moldable dough forms. It should be smooth and pliable—not sticky, not dry.
4. Divide into 4 or 5 balls and gently flatten each into a ½-inch thick round with your palms. Slightly rustic edges are welcome.
5. Transfer rounds to your baking sheet. Optional: score gently with a fork or knife for the classic “rieska” look.
6. Bake for 22–25 minutes, or until edges are lightly golden and centers are set. For a firmer bottom crust, flip during the last 5 minutes.
7. Let cool slightly. Serve warm or toast slices in a dry pan for added texture.

🥄 To Serve

• Garlic Greens: Sauté chopped kale or cabbage in water with garlic, lemon juice, and sea salt until tender.
• Dill “Butter”: Blend steamed cauliflower with lemon juice, sea salt, and fresh dill until creamy. Optional: add dulse for umami depth.
• Sweet PM Option: Top with mashed apple or fig, cinnamon, and a touch of roasted squash.

🔁 Notes from the Kitchen

• Texture tip: Avoid overly wet mashed potatoes. Fluff with a fork before measuring, and never use instant.
• Zucchini variation: Use only if needed for hydration; too much will soften the structure.
• Storage: Keep leftovers wrapped in parchment in the fridge for 2–3 days. Reheat in a dry skillet for best results.

Bread, in its purest form, is an anchor. It reminds us we’re home—even when we’re rebuilding that home within ourselves. These soft flatbreads do just that, offering warmth, ease, and heritage in every bite.