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.