Potato Bread

A soft, tender sandwich loaf — mashed potato in the dough keeps it moist for days

1 loaf · 25 min

Add paragraph text. Click “Edit Text” to update the font, size and more. To change and reuse text themes, go to Site Styles.

¾ cup plain mashed potato (smooth, unseasoned or lightly salted), room temp
¾ cup warm potato water or milk (~110°F)
2¼ tsp active dry yeast (1 packet)
2 Tbsp sugar or honey
3 Tbsp butter, softened
1 egg
1¼ tsp salt
3–3½ cups bread or all-purpose flour

What you need

¾ cup plain mashed potato (smooth, unseasoned or lightly salted), room temp

¾ cup warm potato water or milk (~110°F)

2¼ tsp active dry yeast (1 packet)

2 Tbsp sugar or honey

3 Tbsp butter, softened

1 egg

1¼ tsp salt

3–3½ cups bread or all-purpose flour

Proof the yeast. Stir the yeast and sugar into the warm potato water/milk; let it sit 5–10 min until foamy. Dead flat means dead yeast — start over.
Mix the dough. Add the mashed potato, butter, egg, and salt, then the flour a cup at a time until it comes together into a soft, slightly tacky dough. Potato doughs are wetter than usual — resist adding too much flour or you lose the tenderness.
Knead & first rise. Knead 8–10 min (or 5 in a mixer) until smooth and elastic. Rise in an oiled, covered bowl until doubled, about 1 hour.
Shape & second rise. Punch down, shape into a log, and set seam-down in a buttered 9×5 pan. Cover and rise until it domes above the rim, 45–60 min.
Bake. 375°F, 30–35 min, until deep golden and it sounds hollow (or 190°F inside). Brush the hot crust with a little butter for softness; cool before slicing.

Steps — tap one to keep your place

1. Proof the yeast. Stir the yeast and sugar into the warm potato water/milk; let it sit 5–10 min until foamy. Dead flat means dead yeast — start over.

2. Mix the dough. Add the mashed potato, butter, egg, and salt, then the flour a cup at a time until it comes together into a soft, slightly tacky dough. Potato doughs are wetter than usual — resist adding too much flour or you lose the tenderness.

3. Knead & first rise. Knead 8–10 min (or 5 in a mixer) until smooth and elastic. Rise in an oiled, covered bowl until doubled, about 1 hour.

4. Shape & second rise. Punch down, shape into a log, and set seam-down in a buttered 9×5 pan. Cover and rise until it domes above the rim, 45–60 min.

5. Bake. 375°F, 30–35 min, until deep golden and it sounds hollow (or 190°F inside). Brush the hot crust with a little butter for softness; cool before slicing.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.