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.
Fresh from the Oven Potato Bread
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.
Potatoes Give this Bread a Perfectly Dense Texture
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.
Things of note:
- 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 tsp 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.
- 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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Helpful Kitchen Items:
- 1 cup mashed potatoes
- 1/2 cup butter melted
- 2 large eggs beaten
- 2 [1/4 oz] 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.