Potato-Rosemary Skillet Flatbreads

Preheat oven to 425 degrees F.

Prick potato all over with a fork and microwave on High for 5 minutes. Flip the potato and continue to microwave until a paring knife goes easily through the center, 3 to 5 minutes more. (Alternatively, bake directly on an oven rack at 425 degrees F until tender when squeezed, 45 to 60 minutes.) Split the potato in half and let cool. Remove and discard the skin.

Mash the potato with butter in a large bowl until smooth. Add flour, rosemary, baking powder and salt and stir until crumbly. Add egg, cheese and buttermilk (or milk) and stir until just combined.

With floured hands, gather the dough into a ball and pat it out on a floured surface to a 9 1/2-inch round about 1/4 inch thick. Cut into 6 wedges with a floured butter knife.

Heat a large cast-iron skillet or heavy-bottom skillet over medium heat. Add 1 tablespoon oil and swirl the pan to coat the bottom. When the oil is shimmering, use a wide spatula or pie server to transfer 3 wedges to the pan. Cook until golden and puffed, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining 1 tablespoon oil and dough; reduce heat if the breads are browning too quickly. Serve warm.