Potato Bread
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Soft and fluffy with just the right hint of richness, this Homemade Potato Bread is everything you want in a sliceable loaf. Made with simple ingredients and a touch of mashed potato, it bakes up tall and golden, with the most tender crumb. Perfect for sandwiches, toast, or simply slathering with butter!
There’s something about the smell of fresh bread baking that I can’t get enough of. This potato bread fills your kitchen with that irresistible scent and creates a loaf that’s soft, flavorful, and versatile. This works well with a bowl of soup, for grilled cheese or an incredible sandwich, or even just enjoying a slice with jam.
If you’re new to bread baking, this is a great place to start. The dough is forgiving, the ingredients are mostly pantry staples, and the addition of mashed potatoes helps create a perfectly moist and tender texture. Once you try it, you might never go back to store-bought bread!
Table of Contents
- Here’s Why You’ll Love This Potato Bread
- Ingredients You’ll Need
- In Photos: How to Make Potato Bread
- Helpful Tips & Tricks
- More Homemade Bread Recipes
Here’s Why You’ll Love This Potato Bread
- Soft and tender texture. The mashed potatoes add moisture and a delicate crumb.
- Stays fresh longer. Thanks to the natural starches in potatoes, this bread stays soft for days.
- Rises beautifully. You’ll get a tall, golden loaf with minimal effort.
- Perfect for sandwiches and toast. Holds its shape when sliced and tastes incredible with just butter.
- Easy to make. A great recipe for both beginners and seasoned bakers.
Ingredients You’ll Need
- All-purpose flour: The base of the dough, providing structure and chew.
- Granulated sugar: Feeds the yeast and adds sweetness.
- Instant yeast: Can’t make yeast bread without yeast! Make sure it is fresh yeast.
- Kosher salt: Essential for making bread taste great. Don’t skip the salt!
- Unsalted butter: Adds necessary fat.
- Unseasoned mashed potatoes: Creates that signature potato bread texture.
- Whole milk: Adds fat and flavor while hydrating the dough.
- Egg: Binds the ingredients and contributes to a soft, rich dough.
In Photos: How to Make Potato Bread
Step 1: Mix Dry Ingredients
In the bowl of a stand mixer, whisk together the dry ingredients.
Step 2: Add Wet Ingredients & Mix
Add the remaining ingredients. Mix on medium-high speed for 3-5 minutes, until the dough pulls away from the sides of the mixer. Scrape down the sides, then mix on medium speed for 6-8 minutes.
Step 3: Place Into Greased Bowl & Cover
Form the mixture into a ball and place it in a large, lightly greased bowl. Cover with plastic wrap or a damp kitchen towel.
Step 4: Let Rise
Let the dough rise for 1-2 hours or overnight in the refrigerator. It will double in size.
Step 5: Punch Down
Punch down the dough.
Step 6: Form & Place In Loaf Pan
On a lightly floured surface, form the dough into a log and place in a lightly greased 8×4-inch loaf pan.
Step 7: Let Rise
Cover with lightly greased plastic wrap and let the dough rise until it is about 1 inch above the top of the pan, 1-3 hours (this may take longer if the dough is chilled).
Step 8: Bake
Bake at 350°F for 40-45 minutes, until the bread is a deep golden brown on top.
Helpful Tips & Tricks
- Let rest overnight: For the best flavor, let the dough rest overnight in the fridge during the first rise. This bread is still wonderful with a shorter rise time, but longer rises allow the flavors to develop.
- Make potatoes the night before: Prep the mashed potatoes the night before. Since this recipe only requires 1/2 cup, serve mashed potatoes with dinner a day or two beforehand, reserving the 1/2 cup before adding seasonings. Store covered in the refrigerator.
- Use a scale: For best results, weigh your ingredients with a kitchen scale.
More Homemade Bread Recipes
- Milk Bread
- Outback Bread (Copycat Recipe)
- Pita Bread
- Irish Brown Bread
- Rye Bread
- Beer Bread
- Homemade Cinnamon Bread Recipe
As an amazon associate I earn from qualifying purchases.
Potato Bread
Ingredients
- 3 1/4 cups (390 g) all-purpose flour
- 3 tablespoons (34 g) granulated sugar
- 2 teaspoons (6 g) instant yeast
- 1 teaspoon (3 g) kosher salt
- 6 tablespoons (85 g) unsalted butter, softened
- 1/2 cup (110 g) unseasoned mashed potatoes, lukewarm or room temperature
- 3/4 cup (186 g) whole milk, lukewarm
- 1 large egg
Instructions
- In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt.
- Add the butter, mashed potatoes, milk, and egg. Using the paddle attachment, mix on low speed for 30 seconds to combine the ingredients, then increase the speed to medium-high and mix for an additional 3-5 minutes, until the dough is pulling away from the sides of the mixer. Use a spatula to scrape down the sides of the bowl if the dough is sticking.
- Switch to the dough hook and kneed on medium speed for 6-8 minutes. The dough will be tacky and soft. Form into a ball and place in a large, lightly greased bowl (you can use the stand mixer bowl if you clean it).
- Cover with plastic wrap or a damp kitchen towel. Let rise for 2 hours (1 hour if using fast-acting instant yeast) or overnight in the refrigerator. The dough should double in size.
- Punch down the dough. On a lightly floured surface, form the dough into a log and place in a lightly greased 8×4-inch loaf pan. Cover with lightly greased plastic wrap and let rise until the dough is about 1-inch above the top of the pan, 1-3 hours (it will take longer if the dough is chilled).
- Preheat the oven to 350 degrees F and place an oven rack on the center shelf. Remove and discard the plastic wrap. Bake for 40-45 minutes, until the bread is a deep golden brown on top. If the top starts browning too quickly, you can tent it with foil after 20-25 minutes.
- Let the bread cool for 10 minutes in the pan, then transfer to a wire cooling rack. Cool to room temperature before serving.
