Julie Clark
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Potato Bread
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Use leftover mashed potatoes to make soft, fluffy, white homemade potato bread. This bread is delicious as a sliceable sandwich bread.
Several times a week for lessons, meetings and appointments, we head “into the city”. Now this city isn’t a big city as some of you I’m sure are used to, but for this country girl, some one-way streets, tall buildings and local shops make up “the city”.
Every time we drive into the city we pass by a bread bakery. When they are actively baking bread, everyone in the car swoons over the aroma. And if the dogs happen to be in the car with us? You can bet they get woken up instantly at that delicious fresh-bread smell.
It never fails then, that several times a week I am craving homemade bread. Too many times we’ve come home from dance class and within 5 minutes I’m scouring my grandma’s old cookbooks for a new bread recipe to try. That’s how I stumbled up on this old fashioned Potato Bread Recipe.
About this Potato Bread Recipe
- Flavor: This bread tastes like a traditional white bread. It doesn’t have a strong flavor of potatoes, so don’t worry. The potatoes are mostly there for the texture.
- Texture: This bread is soft and fluffy. The mashed potatoes help keep it sturdy, yet soft.
Bread with Mashed Potatoes? Really?
Yes. Really. Although I’m not 100% sure of the science behind it, from what I read and also what I’ve experienced, potatoes tend to make breads rise a little fluffier and softer…and have a great texture. That’s definitely the case with this recipe.
Potato Bread Ingredients
This recipe is a fairly standard bread recipe: milk, sugar, egg, salt, butter, yeast, flour…and of course mashed potatoes.
- Use bread flour in this recipe. It just makes the bread a little sturdier and gives it a bit of a chewy texture. If you’re looking for the ultimate in softness, stick with all-purpose flour.
- I’ve used straight up mashed potatoes, and also mashed potatoes that had butter and milk added. Both worked. I’ve not ever tried instant potatoes. Although I’m sure it would work. The best potatoes for mashed potatoes are Russet potatoes.
- Oh…and our favorite yeast? Instant Yeast. It works perfectly and has never let me down. If you’ve never worked with yeast, read our guide to baking with yeast.
Potato Bread Dough
Just as with our cinnamon rolls, homemade dinner rolls and buttermilk bread, it’s easy to mix dough in the stand mixer (or when I’m really lazy, the bread machine).
Do you need a stand mixer to make this bread? No. You can just as easily mix the ingredients by hand, then knead by hand for 6-8 minutes on a lightly floured surface.
If you’re kneading the bread by hand, I always warn not to add too much flour. The dough should be slightly sticky so that the bread does not turn out dry.
A trick for making bread dough rise faster.
Many people want to know how to make dough rise faster.
Turn the oven to the lowest temperature and allow it to heat for 1-2 minutes. Then turn the oven off and place the covered bowl with the dough inside on the oven rack and close the door. Allow the dough to rise in the warm oven. Remember to turn off the oven so the dough doesn’t bake!
How do you get a golden brown crust on bread?
This mashed potato bread recipe has the most beautiful shiny golden brown top. I put together a resource detailing all of the different bread washes so you can achieve the look you want.
Serving Suggestions
Enjoy this homemade potato bread…it’s one of the best bread recipes. Here are a few of our favorite ways to serve it:
- Make toast, spread with butter and sprinkle with cinnamon sugar.
- Or, brush freshly baked slices of this bread with our cinnamon butter.
- Make French toast with thick slices of this bread.
- Serve as the base for egg salad sandwiches or tuna melts.
Potato Bread
Use leftover mashed potatoes to make soft, fluffy, white homemade potato bread! This bread is delicious as a sliceable sandwich bread.
Servings 20
Prep Time 15 minutes
Cook Time 35 minutes
Rise Time 55 minutes
Total Time 1 hour 45 minutes
Ingredients
- 1/4 cup warm water (110-115ºF) 2 ounces
- 1 cup 2% milk warmed to 110-115ºF, 8 ounces
- 1 package instant yeast (or active dry yeast), 7 grams
- 1/4 cup granulated sugar 50 grams
- 1 large egg at room temperature
- 1 teaspoon salt 4 grams
- 1/2 cup mashed potatoes 105 grams
- 1/4 cup salted butter melted, 2 ounces
- 4 cups bread flour 520 grams
Instructions
- Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer. Sprinkle the yeast over the liquids. Allow it to sit for 2-3 minutes until it is slightly frothy. ¼ cup warm water (110-115ºF), 1 cup 2% milk, 1 package instant yeast
- Add the sugar, egg, salt, potatoes, butter and flour. ¼ cup granulated sugar, 1 large egg, 1 teaspoon salt, ½ cup mashed potatoes, ¼ cup salted butter, 4 cups bread flour
- Use the paddle attachment to mix the ingredients just until combined. Allow the dough to rest for 5 minutes.
- Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
- Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel. Set the bowl in a warm place until the dough has nearly doubled (about 30 minutes).
- Divide the dough in two and shape into two loaves. Place the dough into two greased 9×5 loaf pans.
- Cover the pans and put them in a warm place, allowing the dough to rise again white the oven is preheating to 350ºF.
- If you want a golden brown top, whisk together one egg and a tablespoon of water. Brush this egg wash over the top of the loaves before baking.
- Bake the bread (uncovered) for 30-35 minutes or until the tops are dry and firm, with a golden brown color.
- Remove the bread from the pans and allow the loaves to cool on a wire rack.
Video
Notes
To make mashed potatoes, peel about 2 Russet potatoes, then cut them into chunks. Boil them in a small saucepan until they are fork tender, about 20 minutes. Drain off any water (or save the potato water to use in this recipe!). Mash the potatoes and allow them to cool before adding to the recipe.
I have not tried this bread with gluten-free flours.
Refer to the article above for more tips and tricks.
The calories shown are based on the bread being cut into 10 pieces each, with 1 serving being 1 bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 135kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 146mg | Potassium: 69mg | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 0.6mg | Calcium: 21mg | Iron: 0.4mg
I love this recipe I have made it quite a few times and my family really likes these. I was wondering if it can be doubled?
Loved it!
I baked this bread today. You score 10 out of 10 for this recipe! I have tried many bread recipes – but this one is the best! You have a new follower . First time ever I have done a review for any recipe! Thanks
I just finished making this in the bread machine, it definitely overflowed so not a good idea.
On the flip side, it tastes absolutely amazing! The top looks really ugly because it stuck to the lid, but that wasn’t a problem, I happily tore it off and ate it 🙂
Will definitely be my go to recipe when I have left over mashed potatoes in the future.
As a side note, I used mashed potatoes that had been seasoned with salt, milk and heavy whipping cream. Worked marvously for this recipe.
Outstanding!! The dough was perfect, the rise was perfect and the bake was perfect!
Thank you so much
My tops never look as nice as yours, do you use egg wash on top?
Hi, I don’t know if this comment is a repeat, so I apologize if it is. My dough was extremely sticky and did NOT look like it would make two loaves. I followed the recipe, but does the sticky part at least sound correct?
OMG I just made this tonight and it is the BEST bread I have ever made! (and I make a lot of bread). We don’t eat dairy so I used the liquid from cooking the potatoes instead, a bit extra mashed potato and then some non-dairy creamer and it is the softest most delicious bread ever. Thank you so much for this recipe! It will be a staple from now on!
Have you tried with sweet potato?
Made this bread tonight. Absolutely fantastic! Thank you for the wonderful recipe.
I wonder if you do everything except bake it in the bread machine.
Hi ~ what is the machine / mixer used in the video? Is it a bread machine? Thanks, Zoie
A recipe for Hallah (Challah is the Hebrew word for an egg bread eaten primarily on the Sabbath.) This is a recipe I have added to from “Like Mama Used to Make” 6 cups flour Topping: egg wash, choose caraway seeds, poppy seeds or sesame seeds 1 tsp. sugar 1 Tbsp. shortening 1 tsp. salt 2 packages yeast Directions Put flour in a large pan or bowl. add water, eggs sugar, shortening, and salt: mix. Sprinkle yeast over that mixture. Mix together well to form dough. Let rise 30 minutes. Kneed again. Let rise again 15 minutes. Form loaves. Put… Read more »
Can you use a bread machine to make this recipe?
I’ve always used mashed potatoes in my bread recipes…I learned from my grandma! It’s so good and I used mashed potatoes in my cinnamon roll recipe too.
Looks like a good recipe. I have a recipe I will need to find and share for a challah bread I have made.
The steps for letting the dough rise are similar to this recipe.