Homemade Potato Bread
This homemade potato bread is incredibly soft, fluffy, and golden with a tender crumb that stays fresh for days. Mashed russet potatoes or instant potato flakes are folded into a simple yeasted dough to create a loaf that rivals anything from a bakery. Perfect for sandwiches, toast, or served warm alongside your favorite soups and stews.
Equipment
- Large mixing bowl
- 9x5 inch loaf pan
- Wire cooling rack
- Potato masher
- Pastry brush
Ingredients
- 1 cup russet potato, mashed and cooled (or instant potato flakes prepared) about 1 medium potato, boiled and mashed smooth
- 4 cups all-purpose flour plus extra for kneading
- 2.25 tsp active dry yeast one standard packet
- 0.5 cup warm milk approximately 110°F
- 0.5 cup warm water approximately 110°F
- 2 tbsp unsalted butter softened to room temperature
- 1 large egg plus one extra for egg wash
- 1 tbsp granulated sugar
- 1.5 tsp kosher salt
Instructions
- Peel and cube one medium russet potato and boil in salted water for 15 minutes until completely tender. Drain well, reserving a quarter cup of the cooking liquid, and mash until completely smooth. Allow to cool to room temperature. If using potato flakes, prepare one cup according to package directions and cool completely.
- In a large mixing bowl, combine the warm water and warm milk. Sprinkle in the yeast and one teaspoon of the sugar. Stir gently and let stand for 5 to 10 minutes until the mixture looks foamy. If no foam develops, the yeast may be expired and should be replaced.
- Whisk the egg, softened butter, remaining sugar, and cooled mashed potato into the yeast mixture until well combined. The mixture may look slightly lumpy, which is perfectly normal at this stage.
- Add the flour and salt to the bowl one cup at a time, stirring well after each addition. Once the dough becomes too stiff to stir, turn it out onto a lightly floured surface and begin kneading by hand.
- Knead the dough for 8 to 10 minutes until it is smooth, elastic, and slightly tacky but does not stick to your hands. It should spring back slowly when poked gently with a finger. Avoid adding excess flour, which can lead to a dry, dense loaf.
- Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free spot for 1 to 1.5 hours until doubled in size.
- Punch down the risen dough gently to release the gas. Turn it out onto a lightly floured surface and shape into a tight log. Place seam-side down into a greased 9x5 inch loaf pan.
- Cover the pan loosely and allow the dough to rise again for 45 minutes to 1 hour until it crowns about one inch above the rim of the loaf pan. Preheat the oven to 375°F (190°C) during the last 20 minutes of this rise.
- Brush the top of the loaf with a light egg wash made from one beaten egg mixed with a tablespoon of water. Bake for 30 to 35 minutes until the top is deeply golden and the loaf sounds hollow when tapped on the bottom. An internal temperature of 190°F confirms the bread is fully baked.
- Transfer the loaf to a wire cooling rack and allow to cool for at least 20 minutes before slicing. Cutting too early will compress the crumb and cause a gummy texture. Serve warm or at room temperature.
Notes
For sourdough potato bread, replace the active dry yeast with half a cup of active sourdough starter and extend the first rise to 4 to 8 hours. To make bread rolls, divide the dough into 12 equal balls after the first rise and bake in a buttered 9x13 pan for 20 to 25 minutes. Store the cooled loaf wrapped at room temperature for up to 3 days or freeze sliced for up to 3 months. Always proof your yeast before proceeding to ensure it is active.