Homemade Potato Bread is an easy-to-make bread with a soft and moist texture and firm crust. Adding mashed potatoes gives this bread a slightly sweet and savory flavor—one of the best bread recipes to make your bread toast or grilled sandwiches.
Love baking? Check out our popular Vienna Bread, Italian Roasemary Focaccia, Swiss Zopf, Italian Ciabatta Rolls, and No Knead french Baguette
Ingredients
Potato: I have used medium-sized russet potato, cooked and mashed it - approx ⅓ to ½ cup, for this recipe. In the recipe, you can use leftover mashed potatoes, potato flakes, or even grated raw potatoes.
Salt: To balance the flavors.
Yeast: One packet of active dry yeast is used for the dough to rise.
Sugar: Food for the yeast and adds sweetness to the bread.
Flour: Regular all-purpose flour works well for this potato bread.
Butter: Adds richness and flavor to the bread.
Milk: Make your bread soft, rich, and moist.
See the recipe card below for a full list of ingredients and measurements.
How to make the best potato bread at home?
Making of potato bread dough
- In a large bowl, add lukewarm water, sugar, and sprinkle the yeast. Cover, and let the yeast activate. This will take approximately 10 minutes.
- Peel the potato's skin, cut them into cubes, and wash them. Sprinkle some water, cover it with a lid, microwave for 3 minutes, and then mash the potato. You will need approx ⅓ to ½ cups of mashed potato. (check alternate method to cook potato in tip section)
- Add milk, salt, Butter, mashed potatoes, and flour to the activated yeast and mix using a stand mixer or wooden spoon until everything comes together.
- Dust the working surface. Transfer the dough to a working surface and knead it for at least 6 to 8 minutes to get a smooth tacky dough. It should not be sticky or wet.
- Grease the bowl with oil. Transfer the dough to greased bowl, cover it and place it in a warm place for 1 hour or till it is doubled.
Shape into a bread loaf
- Grease the loaf pan or line it with parchment paper.
- Once the dough is doubled, punch down to deflate it and shape it into a loaf and place it in a loaf pan. Cover it and keep it in a warm place for about 40 minutes to 1 hour or till it is doubled.
Bake potato bread
- Preheat the oven to 375 degrees F. Bake for about 35 to 40 minutes or until golden brown. It may take up to 50 minutes.
- Run a knife around the edges while the bread is still warm in the pan to loosen the loaf. Transfer the loaf to a cooling rack and let it cool completely before slicing.
- You can serve it with butter, jam, and a cup of coffee, use it to make a sandwich or quick bread toast, side it with grilled meat or even Indian-style bread fritters (pakoras) and enjoy.
Tips
Cooking potatoes: You can cut the potatoes into a cube and boil them in a pan with around 2 cups of water until they are soft, and then drain and mash them. You can even use this water in which potato is cooked to make the bread instead of lukewarm water and milk. Alternatively, you can also pressure cook the potato for two whistles and then peel and mash them.
Kneading my hand or mixer: I have kneaded this bread dough. You can use your kitchen aid mixer with a dough hook attachment. Be careful not to add too much flour in both cases. The dough should not be sticky but tacky. If the dough adheres to your hands and gets separated easily, leaving your hands clean, the dough is tacky. If the dough sticks to your hand, it means it is sticky.
Store and Freeze
Once the bread cools down completely, wrap them in aluminum foil or plastic wrap. You can use it at room temperature for 3 to 4 days. Also, you can keep this in freezer-safe bags. Frozen potato bread can be used for up to 3 to 4 months. Thaw it overnight before using it.
I generally don't recommend storing in the refrigerator since it will dry out the loaves.
Recipe FAQS
The iron, potassium, and calcium content is more in potato bread than regular white bread.
Potato bread is soft and moist with a firm crust and light and mild potato flavor.
More Bread Recipes
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Recipe card
Easy Potato Bread
Equipment
- Loaf pan
Ingredients
- 1 Medium sided Russet potato
- 2 ¼ teaspoon Active dry yeast (1 packet)
- 2 teaspoon Sugar
- ½ cup Lukewarm water
- 2 ¼ to 2 ½ cups All purpose flour
- ½ cup Lukewarm milk
- 1 teaspoon Salt
- 2 tablespoon Butter, unsalted and softened (or use olive oil, more for greasing)
Instructions
Making of potato bread dough
- In a large bowl, add lukewarm water, sugar, and sprinkle the yeast. Cover, and let the yeast activate. This will take approximately 10 minutes.2 ¼ teaspoon Active dry yeast (1 packet), 2 teaspoon Sugar, ½ cup Lukewarm water
- Peel the potato's skin, cut them into cubes, and wash them. Sprinkle some water, cover it with a lid, microwave for 3 minutes, and then mash the potato. You will need approx ⅓ to ½ cups of mashed potato. (check alternate method to cook potato in tip section)1 Medium sided Russet potato
- Add milk, salt, Butter, mashed potatoes, and flour to the activated yeast and mix using a stand mixer or wooden spoon until everything comes together.2 ¼ to 2 ½ cups All purpose flour, ½ cup Lukewarm milk, 1 teaspoon Salt, 2 tablespoon Butter, unsalted and softened
- Dust the working surface. Transfer the dough to a working surface and knead it for at least 6 to 8 minutes to get a smooth tacky dough. It should not be sticky or wet.
- Grease the bowl with oil. Transfer the dough to greased bowl, cover it and place it in a warm place for 1 hour or till it is doubled.
Shape into a bread loaf
- Grease the loaf pan or line it with parchment paper.
- Once the dough is doubled, punch down to deflate it and shape it into a loaf and place it in a loaf pan. Cover it and keep it in a warm place for about 40 minutes to 1 hour or till it is doubled.
Bake Potato Bread
- Preheat the oven to 375 degrees F. Bake for about 35 to 40 minutes or until golden brown. It may take up to 50 minutes.
- Run a knife around the edges while the bread is still warm in the pan to loosen the loaf. Transfer the loaf to a cooling rack and let it cool completely before slicing.
- You can serve it with Butter, jam, and a cup of coffee, use it to make a sandwich or quick bread toast, side it with grilled meat or even Indian-style bread fritters (pakoras) and enjoy.
Notes
Nutrition
This potato bread was first publised in Aug 2015. Updated with calorie information and recipe card.
sonal
How about sweet potato
Kushi
Sonal, definitely sounds interesting and may be worth a try. If you do give it a shot then, do let me know how it turned out.
Thrity
Different and delicious..so well made....loved it. Thanks for sharing.
Kushi
Thank you dear 🙂
melissa
Hi, wanna check if we can add more potatoes? how will the proportion to flour be like?
Kushi
Yes, you may add one additional potato, however the amount of flour required for kneading would would depend upon weather condition and moisture in the potato. Thus add flour in small increments while kneading, until you get a smooth dough.