Potato Bread

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Use leftover mashed potatoes to make soft, fluffy, white homemade potato bread. This bread is delicious as a sliceable sandwich bread.

overhead of a sliced loaf of potato bread

Several times a week for lessons, meetings and appointments, we head “into the city”. Now this city isn’t a big city as some of you I’m sure are used to, but for this country girl, some one-way streets, tall buildings and local shops make up “the city”.

Every time we drive into the city we pass by a bread bakery. When they are actively baking bread, everyone in the car swoons over the aroma. And if the dogs happen to be in the car with us? You can bet they get woken up instantly at that delicious fresh-bread smell.

It never fails then, that several times a week I am craving homemade bread. Too many times we’ve come home from dance class and within 5 minutes I’m scouring my grandma’s old cookbooks for a new bread recipe to try. That’s how I stumbled up on this old fashioned Potato Bread Recipe.

About this Potato Bread Recipe

  • Flavor: This bread tastes like a traditional white bread. It doesn’t have a strong flavor of potatoes, so don’t worry. The potatoes are mostly there for the texture.
  • Texture: This bread is soft and fluffy. The mashed potatoes help keep it sturdy, yet soft.

Bread with Mashed Potatoes? Really?

Yes. Really. Although I’m not 100% sure of the science behind it, from what I read and also what I’ve experienced, potatoes tend to make breads rise a little fluffier and softer…and have a great texture. That’s definitely the case with this recipe.

Potato Bread Ingredients

This recipe is a fairly standard bread recipe: milk, sugar, egg, salt, butter, yeast, flour…and of course mashed potatoes.

  • Use bread flour in this recipe. It just makes the bread a little sturdier and gives it a bit of a chewy texture. If you’re looking for the ultimate in softness, stick with all-purpose flour.
  • I’ve used straight up mashed potatoes, and also mashed potatoes that had butter and milk added. Both worked. I’ve not ever tried instant potatoes. Although I’m sure it would work. The best potatoes for mashed potatoes are Russet potatoes.
  • Oh…and our favorite yeast? Instant Yeast. It works perfectly and has never let me down. If you’ve never worked with yeast, read our guide to baking with yeast.

Potato Bread Dough

Just as with our cinnamon rolls, homemade dinner rolls and buttermilk bread, it’s easy to mix dough in the stand mixer (or when I’m really lazy, the bread machine).

Do you need a stand mixer to make this bread? No. You can just as easily mix the ingredients by hand, then knead by hand for 6-8 minutes on a lightly floured surface.

If you’re kneading the bread by hand, I always warn not to add too much flour. The dough should be slightly sticky so that the bread does not turn out dry.

A trick for making bread dough rise faster.

Many people want to know how to make dough rise faster.

Turn the oven to the lowest temperature and allow it to heat for 1-2 minutes. Then turn the oven off and place the covered bowl with the dough inside on the oven rack and close the door. Allow the dough to rise in the warm oven. Remember to turn off the oven so the dough doesn’t bake!

two loaves of golden topped potato bread

How do you get a golden brown crust on bread?

This mashed potato bread recipe has the most beautiful shiny golden brown top. I put together a resource detailing all of the different bread washes so you can achieve the look you want.

spreading cinnamon butter on potato bread

Serving Suggestions

Enjoy this homemade potato bread…it’s one of the best bread recipes. Here are a few of our favorite ways to serve it:

inside of a loaf of potato bread
inside of a loaf of potato bread

Potato Bread

4.70 from 113 votes
Use leftover mashed potatoes to make soft, fluffy, white homemade potato bread! This bread is delicious as a sliceable sandwich bread.
Servings 20
Prep Time 15 minutes
Cook Time 35 minutes
Rise Time 55 minutes
Total Time 1 hour 45 minutes

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Ingredients
 

  • 1/4 cup warm water (110-115ºF) 2 ounces
  • 1 cup 2% milk warmed to 110-115ºF, 8 ounces
  • 1 package instant yeast (or active dry yeast), 7 grams
  • 1/4 cup granulated sugar 50 grams
  • 1 large egg at room temperature
  • 1 teaspoon salt 4 grams
  • 1/2 cup mashed potatoes 105 grams
  • 1/4 cup salted butter melted, 2 ounces
  • 4 cups bread flour 520 grams

Instructions
 

  • Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer. Sprinkle the yeast over the liquids. Allow it to sit for 2-3 minutes until it is slightly frothy. ¼ cup warm water (110-115ºF), 1 cup 2% milk, 1 package instant yeast
  • Add the sugar, egg, salt, potatoes, butter and flour. ¼ cup granulated sugar, 1 large egg, 1 teaspoon salt, ½ cup mashed potatoes, ¼ cup salted butter, 4 cups bread flour
  • Use the paddle attachment to mix the ingredients just until combined. Allow the dough to rest for 5 minutes.
  • Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky. 
  • Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel. Set the bowl in a warm place until the dough has nearly doubled (about 30 minutes).
  • Divide the dough in two and shape into two loaves. Place the dough into two greased 9×5 loaf pans.
  • Cover the pans and put them in a warm place, allowing the dough to rise again white the oven is preheating to 350ºF.
  • If you want a golden brown top, whisk together one egg and a tablespoon of water. Brush this egg wash over the top of the loaves before baking.
  • Bake the bread (uncovered) for 30-35 minutes or until the tops are dry and firm, with a golden brown color.
  • Remove the bread from the pans and allow the loaves to cool on a wire rack.

Video

Notes

To make mashed potatoes, peel about 2 Russet potatoes, then cut them into chunks. Boil them in a small saucepan until they are fork tender, about 20 minutes. Drain off any water (or save the potato water to use in this recipe!). Mash the potatoes and allow them to cool before adding to the recipe.
I have not tried this bread with gluten-free flours.
Refer to the article above for more tips and tricks.
The calories shown are based on the bread being cut into 10 pieces each, with 1 serving being 1 bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 135kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 146mg | Potassium: 69mg | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 0.6mg | Calcium: 21mg | Iron: 0.4mg
Course Bread
Cuisine American
Calories 135
Keyword homemade bread, how to make bread, potato bread recipe, white bread
About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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4.70 from 113 votes (83 ratings without comment)
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Becky
2 months ago

5 stars
This is such an easy recipe and the bread is delicious. Two of us ate a loaf soon after it cooled enough to cut. The 2nd loaf is safely sliced and bagged in the freezer!!

M vL
3 months ago

5 stars
It is perfect! Just delicious! I am sold!

Grace
1 year ago

4 stars
I made this recipe today to use up some leftover mashed potatoes. It is a good recipe. Next time I would reduce the sugar- 1/4 cup makes for a very sweet loaf, I think 2tbsp would be perfect. I also thought the yield seemed shy for two standard loaf pans- my dough was 1050 grams, I used 800 to make a large loaf and turned 250 into 5 rolls I baked in a small cast iron skillet. Overall, great recipe!

Miri
1 year ago

5 stars
This recipe is perfect. I have made it twice now. The first time, I used regular yeast and AP flour. This time, I used active yeast and bread flour and it made a huge difference! Just enjoyed a BLT on the freshly baked bread and it is heaven. Definitely going to be a staple recipe for me, especially considering the price of groceries these days! Thank you so much!

James
1 year ago

5 stars
Don’t hesitate to use this recipe! I just made the best bread I’ve ever tasted! (And yes, you can use instant potatoes!)

Jean Sidway
1 year ago

5 stars
I made the dough in my bread machine. My only alteration was potato water instead of plain water. I made one pullman loaf and one cinnamon swirl loaf. Both loaves were soft and delicious! Half a cup of leftover mashed potatoes will no longer be thrown out…thank you for the recipe!

Carole
2 years ago

5 stars
Made this recipe before, made the most fluffy bread! Absolutely wonderful!

Bertie
2 years ago

I have made potato bread for years. I save my potato water when I boil my potatoes and use it instead of water in the recipe. It makes beautiful bread. Next time I will use some of the potatoes as well.

Donna
2 years ago

5 stars
Would uou have to make mashed potatoes if using potato flakes or could you just add the flakes and a little more butter snd milk??

chris
2 years ago

Loved this, tried it once with whole wheat flour and was sill delightfully fluffy!!

Marilyn Roan
2 years ago

Would like to make this in my breadmaker! I have RA and can’t knead homemade bread dough.

Miriam Rose Blanar
2 years ago

5 stars
This bread is the best bread ever!!!! So soft and fluffy! A keeper. My go to bread recipe now.

Leah Rae Glossbrenner
2 years ago

5 stars
Great recipe. I added a TBL of extra melted butter because I was having trouble with raw ingredients at the bottom of my mixing bowl. Yummy for the tummy!