Boil the whole potatoes, then drain the water, allow them to cool, and peel the skin. Mash them with either a potato ricer or potato masher until smooth.
Divide the dough into 6-8 portions and roll each one into a ball. Eight portions will make smaller, thinner potato flatbreads. Six will create slightly larger, thicker ones.
Cook the flatbread over medium heat for between 2-4 minutes, then flip and cook for a further 1-2 minutes. They should be golden brown and lightly crisp.