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.
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 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.
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.
Punch down dough gently to release air.
Shape into a tight log and place into a greased 9x5" loaf pan.
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 for 35–40 minutes, until golden brown and the loaf sounds hollow when tapped.
Internal temperature should reach 190–195°F (88–90°C).
Remove from pan and cool on a wire rack for at least 1 hour before slicing—this prevents the crumb from becoming gummy.
Store at room temperature in a bread bag or wrapped in a cloth for up to 4 days.
Freeze for up to 2 months (slice before freezing for easy access).
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.
1 servings