Potato Bread

4.67 from 9 votes

Homemade Potato Bread is a soft, fluffy loaf made with mashed potatoes for exceptional moisture and tenderness. The simple dough comes together easily by hand and bakes up pillowy with minimal effort.

Prep Time20

Cook Time30

Proof Time2

Total Time2 50

Course: Bread

Cuisine: American

Keyword: baking, bread, bread baking, breakfast, potato bread, potatoes

Servings: slices

Author: Addison LaBonte

Ingredients

2 medium russet potatoes peeled and diced
1 cup warm water
2 tablespoons sugar
2 ¼ teaspoons active dry yeast 1 packet
¼ cup vegetable oil
1 teaspoon salt
4 cups bread flour
Additional flour for dusting

US Customary - Metric

Instructions

Place the diced potatoes in a saucepan and cover with cool water. Bring to a gentle boil and cook until the potatoes are fork-tender. Drain the potatoes, mash them until smooth, and let it cool to room temperature.
In a small bowl, combine warm water and sugar. Sprinkle the yeast over the mixture and let it sit for about 5 minutes, or until foamy.
In a large mixing bowl, combine the cooled mashed potatoes, yeast mixture, vegetable oil, salt, and 2 cups of bread flour. Stir well to combine.
Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms. You may need slightly more or less flour, depending on the moisture content of the potatoes.
Transfer the dough to a lightly floured surface and knead for about 5 to 7 minutes, or until the dough becomes smooth and elastic.
Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Gently punch down to deflate the risen dough to release any air bubbles. Transfer it to a lightly floured surface and knead gently to remove any excess air.
Shape the dough into a loaf and place it in a greased 9×5-inch bread pan. Cover with the kitchen towel and let it rise for another 30 to 45 minutes, or until it reaches just above the rim of the pan.
While the dough is in its second rise, preheat the oven to 375°F (190°C).
Bake the potato bread in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped, or internal temperature reaches 190°F.
Remove the bread from the oven and let the loaf cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.
Finally, once cool, slice and serve!

Notes

Potato Water: If you saved the water from boiling the potatoes, use it instead of tap water for extra flavor! Ensure it has cooled to 105°F. Just make sure you boil the potatoes in unsalted water, otherwise the bread might be too salty!

Storage: Store potato bread tightly wrapped at room temperature for up to 3 days, or slice and freeze for up to 1 month.

Technique: Potato dough is naturally tacky—stop adding flour as soon as the dough is soft and elastic to preserve a tender crumb.

Variation: Fold in shredded cheddar, chopped rosemary, or swap in mashed sweet potatoes for a lightly sweet, colorful twist.

Nutrition