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This foolproof potato bread is soft, fluffy, and has a perfect crust. Mashed potatoes, butter, and eggs make it a rich, delicious sandwich bread!
This homemade bread has real mashed potatoes, butter, and eggs for incredible flavor and a soft, tender crumb. It all comes together to make a truly magnificent soft dough that is a breeze to shape, proof, and bake. Move over white bread! Potato bread is here to stay!
So, let’s talk about adding fun flavors to bread! Because there is a whole world of possibilities out there waiting for you to try. You could start with my pumpkin spice dinner rolls and then try sourdough, like my rosemary sourdough rolls or cherry pecan sourdough! Your bread options are endless here at CLF!
Table of Contents
Why You Will Love This Potato Bread Recipe:
- Ideal dough for beginners. This bread stems from the potato rolls I used to make in the restaurants! I have taught many people to make this bread; it was foolproof then, and it is foolproof now!
- Light and airy pockets with a perfect crust. The starch from the potatoes helps create that light and airy texture. And a little bit of sugar feeds the yeast to make it as happy as possible for the perfect bread! Much like the molasses in my old-fashioned raisin bread!
- Classic sandwich bread with a twist! This enriched potato bread is a perfect twist on classic sandwich bread. Another excellent example is my whole wheat sandwich bread. Like whole wheat flour, potatoes contain fiber and other wonderful vitamins that are now in your bread!
Professional Tips for Making Potato Bread
- Bake the bread in a metal loaf pan. While you can bake this loaf in a ceramic or glass pan, a metal one is best. It bakes faster, preventing accidental underbaking or too much browning on the top of the bread.
- For the best flavor, use unsalted cold mashed potatoes. The great thing is that you can make them days in advance, so you only have to focus on the delicious bread on the day of. Salted potatoes can lead to overly salted bread.
- Don’t skimp on the gluten development. This dough gets mixed for a long time in your stand mixer. It is an enriched dough, which means the gluten will develop slower. So give your stand mixer a pep talk. I know she can handle it!
Ingredients & Substitutions
- All-purpose Flour: I prefer to use all-purpose flour in most of my bread recipes because it has the perfect amount of gluten to develop a strong network while remaining tender and soft.
- Kosher Salt
- Granulated Sugar: There is a little bit of sugar here for flavor and caramelization of the crust and to give the yeast an easy, readily accessible food supply to get the party started!
- Whole Egg: The eggs are here to add fat, moisture, and flavor. The fat from the yolk adds richness and helps keep the potato bread moist.
- Whole Milk: I generally use whole milk in yeasted breads for the added flavor and fat. It has a lower water content, and the extra fat helps keep the bread tender and moist. Feel free to use any of your favorite milk substitutes.
- Active Dry Yeast: These little guys require the added step of hydration, but they are fast yet controllable. If you don’t have dry active yeast, you can substitute double the weight of fresh yeast or half the weight of instant yeast. If using either fresh or instant yeast, you can add them straight to the batter, but mixing them into the sponge will still kickstart the fermentation and gluten development!
- Mashed Potatoes: You can use leftover mashed potatoes from your refrigerator if you have them. Just be aware that if they are seasoned, don’t add salt to the dough; otherwise, you will have salty potato bread. Just like with my potato rolls, you can leave the peel on for a rustic texture, but finely mash the potatoes to avoid lumps in the dough.
- Butter: Unsalted butter allows you to control the flavor of the dough while still adding all the buttery goodness!
See the recipe card for full information on ingredients and quantities.
Variations
- Add some herbs. Play around with your favorite herbs. Add a few teaspoons of chopped rosemary, thyme, chives, or oregano to the dough. Fresh chopped herbs would give the best flavor, but you could also use dried herbs.
- Make a cheesy potato loaf. Once the bread is fully developed after adding the butter, add some cheddar, swiss, or parmesan!
- You can change the size. Divide the dough in half and shape it into two loaves. The bread will bake faster, for about 20-25 minutes. You can also make them into dinner rolls or hamburger buns. Divide the dough into 14 equal pieces for rolls or 7 for hamburger buns!
- Brown the butter. For example, like in my pumpkin herb dinner rolls, you can brown the butter and cool it completely. Then add it to the dough, and you have a brown butter potato roll!
How to Make Homemade Potato Bread
Use these instructions to make perfect potato bread l every time! Further details and measurements can be found in the recipe card below.
Make the potatoes:
Step 1: Place your washed potatoes in a pot. They can be whole or chopped.
Step 2: Just cover the potatoes in water. This will help prevent the potatoes from absorbing too much moisture.
Step 3: Bring to a boil and cook until fork tender. Drain the liquid and mash the potatoes while still warm.
Step 4: Cool the potatoes at room temperature and place them well-wrapped in the fridge.
The potatoes can be made days in advance.
Make the dough:
Step 5: In a small bowl, add active dry yeast. Set aside.
Step 6: Warm milk in a small saucepan or microwave. Add a little cold milk to the warm milk until it reaches 100-110°F.
If you only heat what you will use, you lose a little, so this way, you measure after you achieve the perfect temperature.
Step 7: Measure a ¼ cup of the milk into the bowl with the yeast. Stir the yeast mixture gently and allow it to bloom for 10 minutes before adding it to the dough.
Step 8: While you wait for the yeast to bloom, combine the all-purpose flour, salt, and sugar in a medium mixing bowl and set aside.
Step 9: In the bowl of a stand mixer, add the eggs and the cooled mashed potatoes. Once the yeast is bubbly, add the yeast as well.
Step 10: Mix on low with the paddle attachment to create a smooth paste.
Step 11: Add all the dry ingredients, switch to the dough hook attachment, and then mix on low for 15 minutes until a smooth but thick dough forms.
Set that timer. The dough needs this 15 minutes to properly develop the gluten before adding in the butter.
Step 12: Add the butter all at once and mix on medium for 10 minutes—or as long as your stand mixer can handle!
This recipe was originally developed for a restaurant, where a 30-quart commercial mixer handled it with ease!
Proof and shape:
Step 13: Turn out the dough into a lightly oiled large bowl and cover with plastic wrap. Unlike the potato rolls, I bulk-proof this bread, especially with dry active yeast. My dough was absurdly cold, so I preheated my oven to 100°F, turned it off and then popped my dough bowl in. It warmed and doubled in about an hour.
Step 14: Turn dough out onto an unfloured surface and pre-shape into a round. Bench rest for 10 minutes.
Depending on the stickiness of the dough and the surface you use, you might need a little nonstick spray. Don’t use bench flour with this dough. It will make it harder to shape.
Step 15: Final shape into a loaf by pulling it into a rectangular shape. Fold the top half of the dough down toward the center, rotate 180°, then fold the other side down, pressing. Perform 2 thumb folds by rolling the dough around the thumb of your left and then sealing the dough with the heel of the right hand. Start on the right side of the log and move across to the left.
Step 16: Repeat once more. This dough stretches fairly easily, so you can scrunch the log shorter while performing the second thumb fold to keep it from getting too long for your pan.
If your hands are sticking to the dough, spray them slightly with some pam spray or olive oil.
Step 17: Place seam side down in a 9×5 inch loaf pan sprayed with nonstick cooking spray or buttered.
Step 18: Cover with plastic wrap and place in a warm spot. Let it proof until the dough has risen above the pan and feels light and airy.
My dough had risen over the top in about 30 minutes, so I loosened the plastic, removed it from the oven, and then continued proofing it at room temperature while my oven preheated for another 15 minutes.
Time to bake:
Step 19: Preheat the oven to 350°F convection or 375°F conventional (no fan).
Step 20: Remove plastic from the surface and bake for 30-35 minutes or until the internal temperature reaches 185°F.
For a shiny golden brown crust, brush the top with melted butter after baking.
Step 21: Turn out onto a wire cooling rack immediately and let cool completely before serving. Try not to let your toddler sneak a piece!
Step 22: Slice and serve. I used it to make pesto chicken salad sandwiches. They were pretty bomb!
Chef Lindsey’s Recipe Tip
The humidity and the retained moisture in the mashed potatoes can dramatically affect the stickiness of the dough. This really is a fool-proof dough, but the potatoes are a variable element. If the dough is very sticky, you can add a little bit of flour to it before putting the butter in it. However, it is best just to roll with the stickiness for the best flavor and texture.
Frequently Asked Questions
Store well-wrapped at room temperature for up to 5 days or frozen for up to 2 months. There are no preservatives, so it will have the best texture if consumed within 2-3 days. Pre-slice the bread before freezing for easy snacking and defrosting.
Russet potatoes, Yukon Gold or Idaho potatoes are the best for this bread. They have higher levels of starch, which helps them become lighter. This will make your bread lighter as well.
You can use instant mashed potatoes, but I would not suggest them. Instant potatoes are pre-seasoned and hold more moisture, which can make your dough sticky and overly seasoned.
Start this dough in the bowl until it is less sticky. Then, knead it on a lightly floured surface. You could also autolyse the dough, which is a fancy bread term for letting it sit covered for 20-30 minutes after the initial mixing. This allows the gluten to start developing on its own. It will speed up the kneading process. You can also do the autolyze followed by a series of several folds.
Well, let me tell you, French toast is always the answer with leftover bread. It can also be used for grilled cheese or to make my easy bread pudding!
Of course thick slices of potato bread go exceptionally well with rich dishes like lamb stew or my dutch oven beef stew, but you could also serve it with a salad for a light lunch or as the bread for tuna melts or deviled egg salad sandwiches. A big slice of Guinness chocolate cake for dessert never hurt anyone either!
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Potato Bread
Ingredients
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoons kosher salt
- 3 tablespoons granulated sugar
- 2 large eggs
- ¼ cup whole milk
- 2 ½ teaspoons active dry yeast 1 package
- 1 ¾ cups mashed potatoes cooled
- 6 tablespoons unsalted butter cubed
Instructions
Make the potatoes:
- Place your washed potatoes in a pot. They can be whole or chopped.
- Just cover the potatoes in water. This will help prevent the potatoes from absorbing too much moisture.
- Bring to a boil and cook until fork tender. Drain the liquid and mash the potatoes while still warm.
- Cool the potatoes at room temperature and place them well-wrapped in the fridge.
Make the dough:
- In a small bowl, add active dry yeast. Set aside.
- Warm milk in a small saucepan or microwave. Add a little cold milk to the warm milk until it reaches 100-110°F.
- Measure a ¼ cup of the milk into the bowl with the yeast. Stir the yeast mixture gently and allow it to bloom for 10 minutes before adding it to the dough.
- While you wait for the yeast to bloom, combine the all-purpose flour, salt, and sugar in a medium mixing bowl and set aside.
- In the bowl of a stand mixer, add the eggs and the cooled mashed potatoes. Once the yeast is bubbly, add the yeast as well.
- Mix on low with the paddle attachment to create a smooth paste.
- Add all the dry ingredients, switch to the dough hook attachment, and then mix on low for 15 minutes until a smooth but thick dough forms.
- Add the butter all at once and mix on medium for 10 minutes—or as long as your stand mixer can handle!
Proof and shape:
- Turn out the dough into a lightly oiled large bowl and cover with plastic wrap. Unlike the potato rolls, I bulk-proof this bread, especially with dry active yeast. My dough was absurdly cold, so I preheated my oven to 100°F, turned it off and then popped my dough bowl in. It warmed and doubled in about an hour.
- Turn dough out onto an unfloured surface and pre-shape into a round. Bench rest for 10 minutes.
- Final shape into a loaf by pulling it into a rectangular shape. Fold the top half of the dough down toward the center, rotate 180°, then fold the other side down, pressing. Perform 2 thumb folds by rolling the dough around the thumb of your left and then sealing the dough with the heel of the right hand. Start on the right side of the log and move across to the left.
- Repeat once more. This dough stretches fairly easily, so you can scrunch the log shorter while performing the second thumb fold to keep it from getting too long for your pan.
- Place seam side down in a 9×5 inch loaf pan sprayed with nonstick cooking spray or buttered.
- Cover with plastic wrap and place in a warm spot. Let it proof until the dough has risen above the pan and feels light and airy.
Time to bake:
- Preheat the oven to 350°F convection or 375°F conventional (no fan).
- Remove plastic from the surface and bake for 30-35 minutes or until the internal temperature reaches 185°F.
- Turn out onto a wire cooling rack immediately and let cool completely before serving. Try not to let your toddler sneak a piece!
- Slice and serve. I used it to make pesto chicken salad sandwiches. They were pretty bomb!
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed side dish recipes using potatoes like scalloped potatoes, loaded mashed potatoes or easy roasted rosemary potatoes!
I would eat this up in a New York second!
That is pretty much how long these loaves lasted!