How to Make Delicious Homemade Potato Bread from Scratch

Here’s a quick, easy, fluffy potato bread recipe. It is different than a traditional bread recipe, but this is one you’ll want to make often.

I love my regular staple sandwich bread, but occasionally, having something a little different is nice. Potato bread is a heartier bread that is perfect for the colder season. It’s no harder than your traditional sandwich bread and can be used similarly.

And I love recipes that utilize leftovers. Some of my favorites are Something From Nothing Fried Rice, 2-for-1 Slow Cooker Beef Roast plus Bonus Bean Soup, and my Slow Cooker Recipes for Thanksgiving Leftovers.

Bread with Mashed Potatoes? Really?

If you’ve never had potato bread before – don’t worry. It doesn’t taste like potatoes! The potatoes make the bread moist and soft but not as delicate as white bread. One slice of potato bread supplies 2 grams of dietary fiber, which is more than twice as much fiber in white bread. Don’t mistake that as meaning it’s healthier. Bread is bread. Moderation of a yummy thing is important.

The Best Potato Bread Recipe 

Potato bread is a hearty, simple homemade bread that’s perfect for wintertime. It’s great when you have some leftover mashed potatoes in the refrigerator.

Ingredients

• 1 cup of fresh or instant mashed potatoes (1 large Russet works out to be about right)
• 2 large eggs, beaten
• 1/2 cup of softened unsalted butter
• 1/2 cup of sugar
• 1 teaspoon of salt
• 2 1/4 teaspoons (one packet) of active dry yeast 
• 1/2 cup of warm water
• 5 cups of bread flour
• 1 tablespoon of olive oil (for greasing the bowl)

Instructions

Mix the mashed potatoes, beaten eggs, and softened butter in a large bowl or stand mixer with the standard mixing attachment. Stir in the sugar, salt, yeast, and warm water. Add flour 1 cup at a time to the mixture until the dough can be easily kneaded.

Turn the dough out onto a lightly floured surface and knead it by hand until it is smooth and elastic. If using a stand mixer, switch to the dough hook to knead.

Grease a bowl with olive oil. Add the dough and flip it inside the bowl to lightly grease all sides. Cover the bowl and let the dough rise for 1 to 2 hours or until doubled in bulk. (Putting it in the warmest place in your kitchen helps it to rise.)

Punch down the dough by making a fist and pressing firmly in the center of the dough. Fold the dough’s edges into the bowl’s center to form a ball. Turn it out onto a lightly floured board and briefly knead out the bubbles.

Divide the dough in half and make 2 loaves. Place each loaf in a greased 8 x 4″ loaf pan. I use just regular cooking spray. Cover and let the dough rise a second time for 40 minutes or until doubled.

Preheat oven to 375°F. Bake for 40 minutes or until the bread sounds hollow when the top is tapped. Remove the loaves from the pans and let them cool on a rack. Enjoy toasted, as a sandwich, alongside a meal, or simply as is.

How to Freeze

The nice thing about making two loaves of bread at once is that you can enjoy one loaf right out of the oven and freeze the second loaf for later. To freeze a loaf of potato bread, let it cool completely, wrap it well in plastic wrap, and place it in a zip-top bag before freezing.

Tips & Tricks for Making Amazing Potato Bread

I find that making softer mashed potatoes helps when putting this bread together. Softer mashed potatoes mean less flour required, therefore, a less dense final product.

Russet potatoes make the best bread, but Yukon Gold works well too. One large potato is often the right size to make two loaves of bread. If using homemade mashed potatoes, make sure to mash them thoroughly so they don’t have clumps.

If you love the taste of this potato bread and want to try it with your hamburgers, this recipe for Potato Buns from Smells Like Home sounds delicious.

For more breadmaking pointers, check out my 9 Tricks to Baking Bread.