Potato bread is a soft, slightly sweet loaf made by replacing a portion of wheat flour with mashed or riced potatoes. It has roots in Ireland, where potatoes were a staple, and in Germany, where potato bread (Kartoffelbrot) has been made for centuries. The potato adds moisture, tenderness, and a subtle earthy flavor, while also helping the bread stay fresh longer than a standard wheat loaf. This recipe produces a classic, versatile loaf that toasts beautifully and makes excellent sandwiches.
Ingredients
- 1 medium russet potato (about 8 oz / 225 g), peeled and cubed
- 1 cup (240 ml) water, reserved from boiling the potato
- 2 tbsp (30 g) unsalted butter, softened
- 1 tbsp (15 g) granulated sugar
- 1 tsp (6 g) salt
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 3 cups (375 g) bread flour, plus more for kneading
Instructions
- Place the cubed potato in a small saucepan and cover with water. Bring to a boil and cook until fork-tender, about 10 minutes. Reserve 1 cup (240 ml) of the cooking water, then drain the potato.
- Mash the potato thoroughly with a potato masher or ricer until completely smooth. Set aside to cool slightly.
- In a large mixing bowl, combine the warm reserved potato water (should be about 110°F / 43°C), sugar, and yeast. Let sit for 5 minutes until frothy.
- Add the mashed potato, butter, salt, and 2 cups (250 g) of the flour. Mix with a wooden spoon until combined.
- Gradually add the remaining 1 cup (125 g) flour, stirring until a soft dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding flour as needed, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and shape it into a loaf. Place in a greased 9×5-inch (23×13 cm) loaf pan.
- Cover and let rise again until doubled, about 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake for 30-35 minutes, until the crust is golden brown and the internal temperature reaches 190°F (88°C) on an instant-read thermometer.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Use starchy potatoes: Russet or Yukon Gold potatoes work best. Waxy potatoes like red or new potatoes contain more moisture and less starch, which can make the dough sticky and the bread dense.
- Don’t over-knead: The potato makes the dough softer than regular bread dough. Over-kneading can make it tough. Stop when the dough is smooth and springs back when poked.
- Check the water temperature: If the reserved potato water is too hot, it will kill the yeast. If too cold, the yeast won’t activate. Aim for 110°F (43°C) – warm but not hot to the touch.
- Substitution: You can use all-purpose flour instead of bread flour, but the bread will be slightly less chewy. For a whole-grain version, replace half of the bread flour with whole wheat flour and add an extra tablespoon of water.
Serving Suggestions
Potato bread is delicious toasted and spread with butter or jam for breakfast. It also makes excellent sandwiches – try it with ham and Swiss cheese, or grilled cheese. Serve it alongside soups, stews, or chili for a hearty meal. It’s also great for French toast, as the denser crumb soaks up the custard beautifully.
Variations
- Herbed Potato Bread: Add 1 tablespoon of fresh rosemary or thyme, finely chopped, along with the flour.
- Cheesy Potato Bread: Fold in 1 cup (120 g) of shredded cheddar or Parmesan cheese after the first rise.
- Sweet Potato Bread: Replace the russet potato with an equal amount of mashed sweet potato and increase the sugar to 2 tablespoons (25 g). This gives a beautiful orange color and a slightly sweeter flavor.
- Vegan Potato Bread: Substitute the butter with olive oil or vegan butter, and use a vegan sugar. The recipe is otherwise plant-based.
Storage and Reheating
Store potato bread in an airtight container or plastic bag at room temperature for up to 3 days. It stays moist longer than regular bread due to the potato. For longer storage, wrap the loaf tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. To reheat, thaw at room temperature, then warm slices in a toaster or a 350°F (175°C) oven for 5-10 minutes.
Frequently Asked Questions
Why is my potato bread dense and heavy? This usually happens if you used too much flour, over-kneaded the dough, or used a waxy potato. Make sure to measure flour correctly (spoon and level) and knead only until smooth.
Can I use instant yeast instead of active dry? Yes, you can substitute instant yeast 1:1. You don’t need to proof it in water first; just mix it directly into the flour. You may need to reduce the rising time slightly.
Do I have to boil the potato, or can I use leftover mashed potatoes? You can use leftover mashed potatoes, but they must be plain (no butter, milk, or salt added). If they contain fat, reduce the butter in the recipe by half. Also, you’ll need to add warm water (not potato water) to activate the yeast.
Can I make this bread without a loaf pan? Absolutely. After the first rise, shape the dough into a round or oval boule and place it on a baking sheet lined with parchment paper. Bake for the same time, but check for doneness a few minutes earlier.
Why is my bread not rising? The yeast might be old, or the water was too hot or too cold. Always check the expiration date on your yeast and use a thermometer to ensure the water is around 110°F (43°C).
Can I add more potatoes for a stronger flavor? You can increase the potato to 1.5 cups (about 12 oz / 340 g), but you’ll need to reduce the flour slightly (to about 2 3/4 cups / 345 g) to keep the dough from being too dry. The bread will be even more moist and tender.
Related
- Malva Pudding Recipe (Pick n Pay Style)
- Malva Pudding Easy Mix: A Simple South African Classic
- Malva Pudding: Classic South African Baked Dessert
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).