There’s nothing like a thick slice of warm homemade Potato Bread slathered with sweet cream butter. The full, dense texture makes it ideal for serving fresh from the oven or toasted for breakfast, brunch or as the foundation for a sandwich for an over-the-top lunch.
Easy Potato Bread Recipe
The smell of homemade bread baking is hard to top. It always makes me wonder about a time when bread only came from the oven and not from the store as we know it. My kids comment about how good it smells while it’s baking, and they can’t wait to be the first in line to have a warm slice slathered with butter. My Mom and Grandma’s made fresh bread in some form daily. Whether it was buttermilk biscuits, skillet cornbread or yeast rolls homemade bread was the norm. They passed on that love of bread-making to me.
How to Make the Best Homemade Potato Bread Recipe
These loaves of potato bread use leftover mashed potatoes which lends a beautifully dense texture and full flavor. It makes delicious homemade grilled cheese sandwiches and french toast, too. You may have everything in the pantry you need to whip up a couple of loaves to utilize that last bit of mashed potatoes.
- Ingredients you’ll need to make homemade Potato Bread: All purpose flour (you could use bread flour) cold mashed potatoes, butter, rapid rise yeast, salt, large eggs and whole milk.
- Kitchen gadgets you’ll need to make potato bread: A stand mixer fitted with a dough hook, mixing bowls, measuring cups and spoons, two 8 x 4 inch loaf pans, a cooling rack and a bread knife for slicing and serving.
- You can make this bread recipe without a mixer and knead the dough by hand. You’ll knead the dough until it’s smooth and elastic using the time in the recipe as a reference.
- To make a small batch of potatoes for this recipe use 3 medium-large russet potatoes that have been peeled and cut into 1 inch cubes. Cover with cold salted water and bring to a boil on the stovetop cooking them for 8-10 minutes or just until fork tender. Drain well. Whip them using a mixer with 1 tablespoon of butter and just enough milk to make them smooth. Stiff mashed potatoes work best. This can be done up to 2 days in advance, chill in the refrigerator until making the bread.
- For the best results, bring the mashed potatoes to room temperature before combining with the yeast. It’s also best if they’re firm potatoes and not too thin.
- If you keep loose yeast on hand, each 1/4 ounce packet called for in the recipe is equal to 2 1/4 teaspoons of dry yeast.
- There are no preservatives in this bread so, it should be eaten within 2 days of baking. Store in an airtight container for up to 2 days or wrap and freeze.
More Southern Style Homemade Bread Recipes to Make
The smell of bread baking is nearly intoxicating. It’s one of those aromas that makes you feel warm and fuzzy inside. More sweet and savory bread recipes you may like to try:
- Garlic Parmesan Pull Apart Bread is made for sharing.
- Italian Herb Beer Bread uses beer in place of yeast to give the dough a beautiful rise.
- Homemade Cinnamon Swirl Raisin Bread is delicious toasted or served warm slathered with butter.
- Easy Irish Soda Bread is a delicious option for St Patrick’s Day and beyond.
- My recipe for Praline Apple Bread is drizzled with a decadent caramel glaze.
- If the thought of working with yeast seems a little intimidating, checkout my Parade article featuring 18 Insanely Delicious Quick Bread recipes.
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- 1 cup mashed potatoes
- 1/2 cup salted butter melted
- 2 large eggs beaten
- 2 [1/4 oz each] packets rapid rise active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup whole milk lukewarm
- 5-6 cups all-purpose flour
- In the mixing bowl of a stand mixer, mix together the mashed potatoes, butter and beaten eggs. Add the yeast, sugar and milk. Mix on low speed just until combined. Let rest for 5 minutes or until bubbles begin to form on top.
- With the mixer running, add the flour 1 cup at a time, until the dough comes together. The amount can vary depending on the stiffness of the mashed potatoes.
- After all of the flour has been incorporated increase the speed of the mixer and knead until smooth and elastic around 5-7 minutes. Alternatively, turn the dough out onto a lightly floured surface and knead by hand for the same amount of time until smooth and elastic.
- Form into a ball and place into a greased bowl. Turn to coat.
- Cover and allow to rise in a warm draft free place until doubled in size, around 1 1/2-2 hours.
- Punch down to release the air bubbles. Divide in half.
- Place into 2 buttered 8 x 4 inch loaf pans. Cover and let rise again until doubled 1-2 hours.
- Bake in a preheated 375°F oven for 25-30 minutes or until the bread sounds hollow when tapped in the middle. Check at 20 minutes and lay a piece of aluminum foil on top to prevent over browning, if needed.
- Cool on a cooling rack.
- Yeast equivalent - One [1/4 oz] packet is equal to [2 1/4 tsp] of dry yeast.
- To make a small batch of potatoes for this recipe use 3 medium-large russet potatoes that have been peeled and cut into 1 inch cubes. Cover with cold salted water and bring to a boil on the stovetop cooking them for 8-10 minutes or just until fork tender. Drain well. Whip them using a mixer with 1 tablespoon of butter and just enough milk to make them smooth. Stiff mashed potatoes work best. Chill until making the bread.