Jo Cooks Potato Bread is a soft, slightly dense loaf made with mashed potatoes folded into the dough, which keeps it moist and gives it a tender crumb. This recipe is a practical way to use up leftover mashed potatoes, and the potato adds a subtle sweetness and a longer shelf life compared to regular white bread. It’s a forgiving dough that works well for both beginners and experienced bakers, and it toasts beautifully.
Ingredients
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1 tablespoon (15 g) granulated sugar
- 1 cup (240 g) mashed potatoes, cooled to room temperature (plain, without added butter or milk, or adjust flour if using seasoned)
- 1/4 cup (60 ml) olive oil or melted butter, plus more for greasing
- 1 teaspoon (5 g) salt
- 3 to 3 1/2 cups (390–455 g) all-purpose flour, plus more for dusting
Instructions
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until the mixture is frothy. If it doesn’t foam, the yeast may be inactive—start over with fresh yeast.
- Add the mashed potatoes, olive oil (or melted butter), and salt. Stir well to combine. The mixture will look lumpy—that’s fine.
- Gradually add 3 cups (390 g) of flour, one cup at a time, stirring with a wooden spoon or dough whisk until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, adding more flour (up to 1/2 cup / 65 g) as needed, until the dough is smooth and elastic. It should be slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
- Punch down the dough. Shape it into a loaf and place it in a greased 9×5-inch (23×13 cm) loaf pan. Cover and let rise again until it reaches the top of the pan, about 30–45 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the bread for 35–40 minutes, until the top is golden brown and the loaf sounds hollow when tapped. If you have an instant-read thermometer, the internal temperature should be 190–200°F (88–93°C) for fully baked bread.
- Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing.
Tips
- Use dry, unseasoned mashed potatoes: If your mashed potatoes contain butter, milk, or cream, reduce the water in the recipe by 2–3 tablespoons to compensate for the extra moisture. Avoid using potatoes that are too wet or runny.
- Don’t over-flour: The dough should be soft and slightly tacky. Adding too much flour will make the bread dense and dry. Use the minimum amount needed to handle the dough.
- Let it cool completely: Slicing warm bread can make it gummy and cause it to crumble. Patience pays off—wait at least 1 hour after baking.
- Substitute instant yeast: If using instant (rapid-rise) yeast, skip the proofing step in step 1 and mix it directly with the flour. You may need to increase the rise time slightly.
Serving Suggestions
Serve this potato bread warm with butter and a sprinkle of flaky salt. It’s excellent for sandwiches, especially with ham and cheese, or as a side to soups and stews. Toast slices for breakfast and top with eggs or avocado.
Variations
- Herb Potato Bread: Add 2 tablespoons of chopped fresh rosemary, thyme, or chives to the dough in step 2.
- Cheese Potato Bread: Fold in 1 cup (120 g) of shredded cheddar or Parmesan before shaping the loaf.
- Whole Wheat Version: Replace half of the all-purpose flour with whole wheat flour. You may need to add an extra 2–3 tablespoons of water, as whole wheat absorbs more liquid.
- No-Knead Option: After mixing the dough, cover and let it rest in the refrigerator overnight. The next day, shape and bake as directed—this develops flavor with less effort.
Storage and Reheating
Store the bread in an airtight container or plastic wrap at room temperature for up to 4 days. To freeze, wrap the cooled loaf tightly in plastic wrap and then foil; it will keep for up to 3 months. Thaw at room temperature for 2–3 hours. To reheat, place slices in a toaster or warm the whole loaf in a 300°F (150°C) oven for 10–15 minutes.
Frequently Asked Questions
Can I use leftover mashed potatoes with butter and milk? Yes, but reduce the water in the recipe to 3/4 cup (180 ml) and expect to use a little more flour. The bread will still work, but the texture may be slightly heavier.
Why didn’t my bread rise? The most common cause is inactive yeast. Always check the expiration date and proof the yeast in warm water with sugar until frothy. Also, make sure your water isn’t too hot—above 120°F (49°C) will kill the yeast.
Can I make this bread without a loaf pan? Absolutely. Shape the dough into a round or oval and bake it on a parchment-lined baking sheet. You may need to reduce the baking time by 5–10 minutes, so check for doneness early.
Why is my bread dense and heavy? This can happen if you added too much flour, or if the dough didn’t rise enough. Be gentle during kneading and don’t skip the second rise—it’s crucial for a light crumb.
Can I use potato flakes instead of fresh mashed potatoes? Yes, prepare the flakes according to package directions, then measure 1 cup (240 g). Make sure they are fully cooled and not too watery.
How do I know when the bread is done? The top should be deep golden brown, and the loaf should sound hollow when tapped. For accuracy, use a thermometer—the center should read 190–200°F (88–93°C).
Related
- Malva Pudding Liqueur: A Boozy South African Classic
- Malva Pudding Drawing: A Sweet Guide
- Malva Pudding Easy Method: A Simple South African 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).