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Brief Overview
Perunarieska is a traditional Finnish flatbread made with mashed potatoes, cherished for its soft texture and earthy flavour. Born from practicality and shaped by rural life, it’s a simple yet satisfying bread that reflects Finland’s deep rooted respect for nature, frugality, and comfort.
Often served warm and unadorned, Perunarieska is more than just a side dish. It’s a reminder of home kitchens, quiet mornings, and the kind of food that doesn’t shout for attention but leaves a lasting impression. It’s everyday fare with enduring warmth and purpose.
What Is Perunarieska?
Perunarieska is a soft, unleavened flatbread made with mashed potatoes and flour, mixed into a dough and baked until lightly golden. It doesn’t rise like conventional bread and doesn’t aim to. Its charm lies in its simplicity, its texture, and its versatility in Finnish kitchens.
Traditionally baked directly on a hot stone or oven rack, Perunarieska develops a slight crust while staying tender inside. It’s often formed into small rounds or rustic ovals and enjoyed while still warm. For many, it brings to mind childhood memories and family traditions.
Ingredients and Taste
The basic ingredients include mashed potatoes, all-purpose flour or barley flour, and a pinch of salt. Some recipes add a splash of milk or a knob of butter to enrich the dough, depending on the region or family custom. The dough is mixed, shaped by hand, then baked until firm on the outside.
The taste is clean and earthy, letting the potato shine through without being masked by yeast or strong seasoning. Its texture is soft and slightly chewy with a lightly crisp edge, making it ideal for soaking up soups or acting as a vehicle for toppings like butter, smoked fish, or fresh herbs.
What makes Perunarieska so appealing is its flexibility. It can be enjoyed plain or dressed up, fresh from the oven or reheated in a pan. It adapts to what’s available in the kitchen, which is precisely why it has endured through generations of Finnish home cooking.
A Taste of History
The origins of Perunarieska are closely tied to Finnish peasant traditions, where meals were often created from simple, locally grown ingredients. Potatoes, introduced to Finland in the 18th century, quickly became a staple due to their reliability in the northern climate.
Yields from the potato fields often ended up in dishes like this. Making bread from leftover mash was not just frugal, it was smart. The result was a nourishing flatbread that filled the gap between meals and didn’t waste a thing. Its longevity speaks to both practicality and flavour.
Perunarieska belongs to a broader tradition of rieska breads in Finland, each with regional twists. Some are made with barley or oat flour alone, others mix in buttermilk or use griddles instead of ovens. But the potato version has a special place thanks to its texture and taste.
Today, Perunarieska continues to be made in Finnish homes and bakeries, not just as a nod to the past but because it remains delicious and satisfying. It’s a dish that captures the soul of Finnish food culture: resourceful, honest, and quietly comforting.
Finnish Perunarieska (Potato Flatbread)
Ingredients
- 400 g cooked and cooled mashed potatoes unsalted
- 100 ml whole milk
- 1 large egg
- 1 tsp salt
- 100 g barley flour or rye flour for a deeper flavour
- 1½ tsp baking powder
- 20 g plain flour for dusting and shaping
Instructions
- To begin, preheat your oven to 225°C (fan 210°C). Line a baking tray with parchment paper. In a large mixing bowl, combine the mashed potatoes and milk. Use a wooden spoon or spatula to break up any clumps, stirring until the mixture is smooth and creamy.
- Crack the egg into the bowl and add the salt. Mix thoroughly until fully incorporated. This helps bind the dough and gives the flatbread a soft, elastic crumb.
- In a separate bowl, sift together the barley flour and baking powder. Gradually add the dry mixture to the potato blend, stirring between additions. The dough should be soft but not sticky, adjust with a spoonful more flour if needed.
- Lightly flour your work surface with plain flour. Divide the dough into four equal portions. Roll each piece into a ball and gently flatten into a round disc, about 1cm thick and 12–14cm wide. Avoid overworking the dough to maintain its tender texture.
- Transfer the discs to the prepared baking tray. Use a fork to prick each flatbread several times across the surface, this helps release steam and encourages even baking.
- Place the tray in the preheated oven and bake for 20–25 minutes, or until the flatbreads are golden at the edges and lightly browned underneath. Rotate the tray halfway through for consistent colouring.
- Once baked, remove the tray and let the breads cool slightly on a wire rack. This prevents the bottoms from becoming soggy from trapped steam.
- Serve warm, ideally within an hour of baking. Perunarieska is traditionally enjoyed with a spread of butter, a slice of cheese, or even gravlax for a more indulgent twist.
- For presentation, wrap the flatbreads in a clean linen cloth to keep them soft. They pair beautifully with creamy soups, smoked fish, or as a rustic addition to a Nordic breakfast spread. A dab of herbed butter or a touch of sea salt brings out the earthiness of the potato and barley.
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