Potato bread is made by incorporating cooked, mashed potatoes into the dough, resulting in a loaf that stays fresh and soft for days. The potato starch adds a tender, moist crumb, while a touch of sugar enhances flavor and browning. This bread makes incredible toast and sandwiches.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 25 minsCook Time 40 minsTotal Time 1 hr 5 mins1 large loaf (10–12 servings)
Dry Ingredients
3 cups bread flour (plus more for dusting)
1 cup mashed potatoes (plain, no butter or milk)
2 tbsp granulated sugar
1 ½ tsp salt
2 ¼ tsp instant yeast
Wet Ingredients
¾ cup warm milk (about 105°F / 40°C)
¼ cup warm water (about 105°F / 40°C)
2 tbsp unsalted butter, softened
Mix the Dough
1
In a large bowl, combine bread flour , mashed potatoes , sugar , salt , and yeast .
Add warm milk , warm water , and softened butter .
Stir until the dough begins to come together.
Knead
2
Knead by hand on a lightly floured surface for 8–10 minutes (or in a stand mixer for 6–7 minutes) until smooth and elastic.
Dough should be soft and slightly tacky but not sticky—add a small amount of flour if needed.
First Rise
3
Place dough in a lightly greased bowl, turning to coat all sides.
Cover with a damp kitchen towel or plastic wrap.
Let rise in a warm spot for 1–1½ hours , or until doubled in size.
Shape the Loaf
4
Punch down dough gently to release air.
Shape into a tight log and place into a greased 9x5" loaf pan .
Second Rise
5
Cover loosely and let proof for 45–60 minutes , until puffy and about 1 inch above the pan’s rim.
Meanwhile, preheat oven to 375°F (190°C) .
Bake
6
Bake for 35–40 minutes , until golden brown and the loaf sounds hollow when tapped.
Internal temperature should reach 190–195°F (88–90°C) .
Cool
Storage
Tips & Variations
9
Use leftover mashed potatoes as long as they’re plain (no extra milk or butter).
Add herbs like rosemary or thyme for a savory twist.
Swap milk for buttermilk for a tangier loaf.
Ingredients 1 large loaf (10–12 servings)
Dry Ingredients
3 cups bread flour (plus more for dusting)
1 cup mashed potatoes (plain, no butter or milk)
2 tbsp granulated sugar
1 ½ tsp salt
2 ¼ tsp instant yeast
Wet Ingredients
¾ cup warm milk (about 105°F / 40°C)
¼ cup warm water (about 105°F / 40°C)
2 tbsp unsalted butter, softened
Directions Mix the Dough
1
In a large bowl, combine bread flour , mashed potatoes , sugar , salt , and yeast .
Add warm milk , warm water , and softened butter .
Stir until the dough begins to come together.
Knead
2
Knead by hand on a lightly floured surface for 8–10 minutes (or in a stand mixer for 6–7 minutes) until smooth and elastic.
Dough should be soft and slightly tacky but not sticky—add a small amount of flour if needed.
First Rise
3
Place dough in a lightly greased bowl, turning to coat all sides.
Cover with a damp kitchen towel or plastic wrap.
Let rise in a warm spot for 1–1½ hours , or until doubled in size.
Shape the Loaf
4
Punch down dough gently to release air.
Shape into a tight log and place into a greased 9x5" loaf pan .
Second Rise
5
Cover loosely and let proof for 45–60 minutes , until puffy and about 1 inch above the pan’s rim.
Meanwhile, preheat oven to 375°F (190°C) .
Bake
6
Bake for 35–40 minutes , until golden brown and the loaf sounds hollow when tapped.
Internal temperature should reach 190–195°F (88–90°C) .
Cool
Storage
Tips & Variations
9
Use leftover mashed potatoes as long as they’re plain (no extra milk or butter).
Add herbs like rosemary or thyme for a savory twist.
Swap milk for buttermilk for a tangier loaf.
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