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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:

Make toast, spread with butter and sprinkle with cinnamon sugar.
Or, brush freshly baked slices of this bread with our cinnamon butter.
Make French toast with thick slices of this bread.
Serve as the base for egg salad sandwiches or tuna melts.

Potato Bread

4.71 from 114 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

Cook Time 35

Rise Time 55

Total Time 1 45

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Ingredients

US Customary – Metric

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

Author Julie Clark

Course Bread

Cuisine American

Calories 135

Keyword homemade bread, how to make bread, potato bread recipe, white bread

Potato Bread