Potato bread is a soft, slightly sweet loaf made with mashed potatoes or potato flour, which gives it a moist crumb and a tender crust. It is a beloved staple in many cuisines, from Irish soda bread to Eastern European pampushky. This article explains exactly how many carbs are in potato bread, compares it to regular white bread, and offers a delicious low-carb potato bread recipe you can make at home.
Ingredients
- 1 cup (240 ml) warm water (110°F / 43°C)
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 tsp (4 g) granulated sugar
- 1 cup (240 g) mashed potatoes (plain, no added butter or milk)
- 1/4 cup (60 ml) olive oil or melted butter
- 1 large egg, at room temperature
- 1 tsp (5 g) salt
- 2 cups (250 g) almond flour
- 1/2 cup (60 g) coconut flour
- 1 tbsp (8 g) psyllium husk powder (optional, for better texture)
- 1 tsp (5 g) baking powder
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, whisk together the mashed potatoes, olive oil, egg, and salt until smooth.
- Add the yeast mixture and stir to combine.
- In a separate bowl, mix the almond flour, coconut flour, psyllium husk powder, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. It will be sticky—that’s normal.
- Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes. This allows the flours to absorb moisture.
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan.
- Transfer the dough to the prepared pan and smooth the top with a spatula. Let it rest for another 15 minutes.
- Bake for 40–45 minutes, until the internal temperature reaches 200°F (93°C) and the top is golden brown.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Use dry mashed potatoes: If your mashed potatoes are too wet, the bread will be dense. Start with 1 cup (240 g) and add more flour if needed.
- Substitute flours: If you don’t have coconut flour, use an additional 1/2 cup (60 g) of almond flour, but note the texture will be slightly different.
- Don’t overmix: Overmixing the dough can develop too much gluten (if using wheat) or make the bread gummy (with low-carb flours). Mix just until combined.
- Check for doneness: A toothpick inserted into the center should come out clean, or the internal temperature should read 200°F (93°C).
Serving Suggestions
This potato bread is delicious toasted and spread with butter or your favorite jam. It also makes excellent sandwiches—try it with turkey, lettuce, and tomato. For a savory twist, serve it alongside soups or stews, or use it for grilled cheese.
Variations
- Herb Potato Bread: Add 1 tbsp (15 g) of dried rosemary or thyme to the dough.
- Cheese Potato Bread: Fold in 1/2 cup (60 g) of shredded cheddar cheese before baking.
- Sweet Potato Bread: Replace the mashed potatoes with mashed sweet potatoes and add 1 tsp (5 g) of cinnamon.
- Gluten-Free Potato Bread: Use certified gluten-free oat flour instead of wheat flour (if you’re not already using the low-carb version).
Storage and Reheating
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, toast slices directly from the freezer or thaw at room temperature and warm in a 300°F (150°C) oven for 5–10 minutes.
Frequently Asked Questions
How many carbs are in a slice of potato bread? A standard slice of commercial potato bread (about 28 g) contains roughly 15–20 grams of net carbs. Our low-carb version has only about 4 grams of net carbs per slice, thanks to almond and coconut flour.
Is potato bread healthier than white bread? Potato bread often has slightly more fiber and vitamins than white bread, but it also has similar or higher carb counts. The healthiness depends on your dietary needs—low-carb dieters may prefer a lower-carb alternative.
Can I use instant yeast instead of active dry? Yes, you can substitute instant yeast 1:1. There’s no need to dissolve it in water first; just mix it with the dry ingredients.
Why is my potato bread dense? Dense bread usually results from too much moisture or not enough leavening. Make sure your mashed potatoes are not watery, and check that your baking powder is fresh.
Can I make this bread without eggs? Yes, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). The texture will be slightly more crumbly.
How do I know when the bread is fully baked? The internal temperature should reach 200°F (93°C) on an instant-read thermometer. The crust will be deep golden brown and sound hollow when tapped.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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