Preheat flat griddle to 375f or medium-high heat.

In medium bowl, gradually mix the gluten-free flour with the creamy mashed potatoes until a soft dough develops. Dough should be soft and moldable, but not sticky.

Transfer dough onto a lightly floured surface. Gently shape the potato dough into a flat disc shape.

Using a floured rolling pin, gently begin rolling the dough into a thin rectangle shape (we make our lefse slightly thick, about 1/8" thick, but you can roll dough thinner if desired). Dust the dough and rolling pin with additional gluten-free flour if dough begins to stick.*

Slice dough into preferred sizes and shapes, then lightly prick the surface of the dough with a fork.

Cook lefse on the preheated griddle 3-5 minutes per side until each side is lightly golden-brown speckled.

Transfer cooked pieces of lefse onto a plate and keep covered with a cloth to keep warm and allow the steam to keep the flatbread soft and pliable.

*If you prefer, shape dough into individual golf-ball sized balls and roll into separate thin tortillas instead of slicing into shapes.