Potato bread is a soft, slightly sweet loaf made with mashed or riced potatoes added to the dough. It is popular in Ireland and the United States, and it makes excellent toast and sandwiches. This recipe delivers a classic homemade potato bread with a tender crumb, and we break down the exact carb count per slice so you know what is in every serving.
Ingredients
- 1 medium russet potato (about 8 oz / 225 g), peeled and quartered
- 1 cup (240 ml) water, reserved from boiling the potato
- 2 tablespoons (28 g) unsalted butter, softened
- 1 tablespoon (12 g) granulated sugar
- 1 packet (2 1/4 teaspoons / 7 g) active dry yeast
- 1 teaspoon (5 g) fine salt
- 3 cups (390 g) all-purpose flour, plus more for kneading
Instructions
- Boil the potato in a small pot with enough water to cover by 1 inch (2.5 cm). Cook until fork-tender, about 12–15 minutes. Reserve 1 cup (240 ml) of the cooking water, then drain the potato and mash it well. Let both cool to lukewarm (about 110°F / 43°C).
- In a large bowl, combine the lukewarm reserved water, sugar, and yeast. Let stand for 5–10 minutes until frothy. If it does not foam, the yeast may be dead—start over with fresh yeast.
- Add the mashed potato, softened butter, salt, and 2 cups (260 g) of the flour. Stir with a wooden spoon until a sticky dough forms. Gradually add the remaining 1 cup (130 g) flour, stirring until a shaggy dough comes together.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, adding only as much extra flour as needed to prevent sticking, until the dough is smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, 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 loosely and let rise again until nearly doubled, about 45 minutes.
- Preheat the oven to 375°F (190°C). Bake the loaf for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped. The internal temperature should read 200°F (93°C) on an instant-read thermometer. If the top browns too quickly, tent with foil.
- Remove from the pan immediately and cool completely on a wire rack before slicing.
Tips
- Substitutions: Use whole wheat flour for half of the all-purpose flour for a denser, higher-fiber loaf (carb count will change slightly). You can also use instant yeast—skip the proofing step and add it directly to the flour.
- Storage: Store the bread in an airtight container or bread box at room temperature for up to 4 days. Do not refrigerate, as it will dry out faster.
- Common mistakes: Make sure the potato water is not too hot (above 120°F / 49°C) or it will kill the yeast. Also, do not over-flour the dough during kneading; a slightly sticky dough yields a moister bread.
- Ricing the potato: For a smoother texture, press the cooked potato through a ricer or mash thoroughly with no lumps. Lumps can create pockets in the bread.
Serving Suggestions
Potato bread is wonderful toasted and buttered for breakfast, or used for grilled cheese and deli sandwiches. It also makes great French toast. Serve it warm with soups, stews, or a hearty salad.
Variations
- Herbed Potato Bread: Add 1 tablespoon (about 3 g) of chopped fresh rosemary or thyme to the dough for a savory twist.
- Whole Wheat Potato Bread: Replace 1 cup (130 g) of all-purpose flour with whole wheat flour. You may need to add 2–3 tablespoons more water.
- Sweet Potato Bread: Use a cooked sweet potato instead of russet, and reduce the sugar to 1 teaspoon, as sweet potatoes are naturally sweeter.
- Vegan Potato Bread: Substitute the butter with 2 tablespoons (30 ml) of olive oil or vegan butter. The texture will be slightly less rich but still delicious.
Storage and Reheating
Store the bread in an airtight container or bread box at room temperature for up to 4 days. For longer storage, wrap the loaf tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature for 2–3 hours. To reheat, toast slices in a toaster or warm the whole loaf in a 300°F (150°C) oven for 10–15 minutes. Avoid microwaving, as it makes the bread rubbery.
Frequently Asked Questions
How many carbs are in a slice of this potato bread?
This recipe makes 16 slices. Each slice contains approximately 24 grams of carbohydrates (based on all-purpose flour and potato). The exact count may vary slightly based on flour brand and potato size.
Can I use instant yeast instead of active dry?
Yes. Use the same amount (2 1/4 teaspoons / 7 g). Skip the proofing step in step 2; mix the instant yeast directly into the flour. You may need to add a few extra minutes to the first rise.
Why is my potato bread dense or heavy?
This usually happens when too much flour is added during kneading, or the dough was not kneaded enough to develop gluten. Measure flour by spooning it into the cup and leveling off, and knead for the full 8–10 minutes.
Can I make this without a stand mixer?
Absolutely. The recipe is written for hand kneading. If using a stand mixer with a dough hook, knead on medium speed for 6–8 minutes.
Does potato bread taste like potato?
It has a very mild potato flavor; the potato mainly adds moisture and a soft texture. The sweetness comes from the sugar, not the potato.
Can I use leftover mashed potatoes?
Yes. Use 1 cup (about 240 g) of plain, unseasoned mashed potatoes. Reduce the water in step 2 to 3/4 cup (180 ml) if your mash is moist.
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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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