Potato bread is a soft, slightly sweet loaf made with mashed potatoes added to a standard yeast dough. The potato adds moisture, tenderness, and a subtle earthy flavor, and it also helps the bread stay fresh longer than a plain white loaf. This recipe gives you a reliable, everyday potato bread with a fine crumb and a golden crust, perfect for sandwiches, toast, or eating warm with butter.
Ingredients
- 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1 tablespoon (12 g) granulated sugar
- 1 cup (240 g) mashed potatoes, cooled to room temperature (from about 1 large russet potato, boiled and mashed without butter or milk)
- 3 tablespoons (42 g) unsalted butter, melted and cooled slightly
- 1 large egg, at room temperature
- 1 1/2 teaspoons (9 g) fine salt
- 3 1/2 cups (455 g) all-purpose flour, plus more for kneading and dusting
- 1 tablespoon (15 ml) vegetable oil or melted butter for greasing the bowl and pan
Instructions
- In a large mixing bowl, combine the warm milk, sugar, and yeast. Let stand for 5–10 minutes until the mixture is foamy. If it doesn’t foam, the yeast may be dead—start over with fresh yeast.
- Add the mashed potatoes, melted butter, egg, and salt. Stir with a wooden spoon until well combined.
- Gradually add the flour, 1 cup at a time, stirring until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
- Knead the dough for 8–10 minutes, adding flour as needed, until it is smooth and elastic. The dough should be slightly tacky but not sticky. If using a stand mixer, use the dough hook on medium-low speed for 6–8 minutes.
- Place the dough in a greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.
- Punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. Place it in a greased 9×5-inch (23×13 cm) loaf pan.
- Cover loosely with the towel and let rise again until the dough has risen about 1 inch above the rim of the pan, about 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 375°F (190°C).
- Bake the loaf for 30–35 minutes, until the top is deep golden brown and the internal temperature reaches 190°F (88°C) if measured with an instant-read thermometer. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Tips
- Use dry mashed potatoes: Make sure your mashed potatoes are not too wet. If they are loose or watery, the dough will require much more flour, resulting in a dense loaf. If your mashed potatoes are very moist, cook them in a skillet over medium heat for a few minutes to dry them out.
- Substitute instant yeast: If using instant (rapid-rise) yeast, you can skip the first proofing step—mix it directly with the flour. The rest of the recipe stays the same.
- Don’t over-knead: Potato bread dough can become sticky if over-kneaded. Stop when the dough is smooth and springs back when poked.
- Check for doneness: The bread is done when it sounds hollow when tapped on the bottom. An internal temperature of 190°F (88°C) is a reliable indicator.
Serving Suggestions
Serve this potato bread warm with butter and honey, or use it for sandwiches—it holds up well to hearty fillings like roast beef, turkey, or grilled cheese. It also makes excellent toast for breakfast, and it pairs nicely with soups and stews.
Variations
- Herb Potato Bread: Add 1 tablespoon of chopped fresh rosemary, thyme, or chives to the dough along with the salt.
- Whole Wheat Potato Bread: Replace half of the all-purpose flour with whole wheat flour. You may need to add an extra 2–3 tablespoons of milk to keep the dough soft.
- Potato Rolls: Instead of a loaf, divide the dough into 12 equal pieces and shape into balls. Place them in a greased 9×13-inch baking dish, let rise, and bake for 20–25 minutes.
- Sweet Potato Bread: Use mashed sweet potato instead of russet. The bread will be slightly sweeter and more orange in color.
Storage and Reheating
Store the bread in a plastic bag or airtight container at room temperature for up to 3 days. For longer storage, wrap the cooled loaf tightly in plastic wrap and then foil, and freeze for up to 3 months. To reheat, thaw at room temperature or in the microwave, then warm slices in a toaster or in a 350°F (175°C) oven for 5–10 minutes.
Frequently Asked Questions
Can I use leftover mashed potatoes that have butter and milk in them? Yes, but you may need to reduce the amount of milk in the dough slightly, as the potatoes will be richer and more moist. Start with 3/4 cup of milk and add more if the dough seems too dry.
Why is my potato bread dense and heavy? This usually happens when the dough is too dry (too much flour) or when it wasn’t kneaded enough to develop gluten. Make sure to measure flour correctly—spoon it into the cup and level it off—and knead until the dough is smooth and elastic.
Can I make this bread without a stand mixer? Absolutely. Mixing and kneading by hand works perfectly well; it just takes a little more time and arm strength. Follow the same steps, kneading on a floured surface for 10–12 minutes.
How do I know if my yeast is still active? The yeast should foam within 5–10 minutes after mixing with warm milk and sugar. If it doesn’t, the yeast is likely dead or the milk was too hot (over 120°F/49°C) and killed it. Always check the temperature of the milk with a thermometer.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a slightly chewier texture and a higher rise. Use the same amount, but you may need to add an extra 1–2 tablespoons of milk to keep the dough soft.
Can I add more potatoes to the dough? You can increase the mashed potatoes to 1 1/2 cups, but you will need to reduce the milk to 3/4 cup and possibly add a little extra flour. The bread will be more moist and potato-flavored, but it may be harder to handle.
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- Malva Pudding UK: Sticky South African Dessert Recipe
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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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