SOFT & BUTTERY POTATO BREAD

Potato Bread made with butter, milk, flour, eggs and your favorite mashed potatoes. Potato Bread is easy to make & has fantastic buttery flavor and a light texture.

Potato Bread is a lovely bread recipe I discovered years ago. It’s fantastic to make with leftover mashed potatoes, or, if you’re in a pinch, instant mashed potatoes work well too. Potato Bread made with butter, milk, flour, eggs and your favorite mashed potatoes. Potato Bread is easy to make & has fantastic buttery flavor and a light texture. 
Making homemade bread is a hobby of mine- I really enjoy the process and of course, everyone seems to enjoy the results. I love the soft, moist texture of this potato bread! You can’t go wrong with the flavor either. If you’ve never had it, you must try it. So Pin it on Pinterest, print it out, bookmark it- whatever you need to do so you have it on hand next time you have some leftover mashed potatoes!

Soft & Buttery Potato Bread

  • 1 cup mashed potatoes
  • 2 eggs, lightly beaten
  • 1/2 cup soft butter
  • 1 tsp salt
  • 1/2 cup sugar
  • 1/2 cup milk, heated to 110 degrees
  • 1 TBSP active dry yeast
  • 3 1/2 cups bread flour (about), more for dusting work surface
  1. Set your oven to 170 degrees F and move an oven rack to the center position. (When it’s Fall/ Winter, it’s best to let your homemade bread dough rise in the warm oven, as opposed to on a drafty counter top. In the summer/ spring, I can get away with leaving it out in the sun. Not now though when it’s 43 degrees outside!)
  2. In a medium sized bowl (or a stand mixer bowl, like I use!), mix the mashed potatoes, eggs, salt and butter.
  3. In a separate bowl, combine the warm milk and 2 TBSP of the sugar. Stir until the sugar is dissolved. Add in the yeast and let it sit, to proof until the mixture begins to bubble up.
  4. Turn your oven off. (You just need it warm, not hot!)
  5. Using the dough hook on your mixer, add in the remaining sugar, as well as the flour in 1 cup at a time, allowing the flour to be incorporated before adding more. If you live in a relatively humid area, you might need an additional 1/4 cup of flour. Knead for 3 minutes. If the dough is still really sticking to the bottom, then add a tablespoon more flour. If it’s sticking a little bit, that’s fine, no need to add more flour. (Slightly sticky dough often yields soft & tender bread!)
  6. Continue to let the machine kneed the dough for about 5 more minutes; The dough should knead for about 8 to 10 minutes total.
  7. Dump out the dough ball onto a lightly floured surface. Round the dough with your hands and place it in a lightly greased mixing bowl. Turn the dough over so the side with grease on it now faces up. Cover tightly with plastic wrap, and let it rise in the warm oven until doubled in size, about 1 to 1 1/2 hours.
  8. Remove the dough from the oven and punch it down to deflate. Turn it out onto a lightly floured surface large enough to roll it out. At this point, divide the dough into two even halves if you’re making “normal” sized loaves. I have a 12″ bread pan, so I made 1 large loaf! Roll the dough into a long rectangle. It should be about as wide as the loaf pan you plan to bake it in. Carefully roll the dough from short end to short end, and pinch and fold the ends underneath along the seam. Place the dough, seam side down, in a lightly greased bread/loaf pan.
  9. Place loaf into the warm oven to rise again for 45 minutes to 1 hour. You’re ready to bake it when the dough has risen about 1 inch above the rim.
  10. When dough has risen sufficiently, turn the oven on to 375 degrees. Bake the loaves on the middle rack for 25 to 35 minutes, or until internal temp reaches 190 degrees and crust is a deep golden brown. Remove and let cool for about 5 minutes, then transfer out onto a wire rack to cool completely. Brush with butter.
  11. Slice and serve, or wrap tightly with plastic wrap and then tin foil to store in the freezer.

If you have leftovers, this bread makes fabulous french toast! Enjoy!

SOFT & BUTTERY POTATO BREAD: Butter With A Side of Bread
SOFT & BUTTERY POTATO BREAD: Butter With A Side of Bread
SOFT & BUTTERY POTATO BREAD: Butter With A Side of Bread
SOFT & BUTTERY POTATO BREAD: Butter With A Side of Bread
Potato Bread made with butter, milk, flour, eggs and your favorite mashed potatoes. Potato Bread is easy to make & has fantastic buttery flavor and a light texture. 
Potato Bread made with butter, milk, flour, eggs and your favorite mashed potatoes. Potato Bread is easy to make & has fantastic buttery flavor and a light texture. 
Potato Bread made with butter, milk, flour, eggs and your favorite mashed potatoes. Potato Bread is easy to make & has fantastic buttery flavor and a light texture. 
Potato Bread made with butter, milk, flour, eggs and your favorite mashed potatoes. Potato Bread is easy to make & has fantastic buttery flavor and a light texture.
SOFT & BUTTERY POTATO BREAD

Potato Bread made with butter, milk, flour, eggs and your favorite mashed potatoes. Potato Bread is easy to make & has fantastic buttery flavor and a light texture.

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Ingredients

  • 1 cup mashed potatoes
  • 2 eggs, lightly beaten
  • 1/2 cup soft butter
  • 1 tsp salt
  • 1/2 cup sugar
  • 1/2 cup milk, heated to 110 degrees
  • 1 TBSP active dry yeast
  • 3 1/2 cups bread flour (about), more for dusting work surface

Instructions

  1. Set your oven to 170 degrees F and move an oven rack to the center position. (When it's Fall/ Winter, it's best to let your homemade bread dough rise in the warm oven, as opposed to on a drafty counter top. In the summer/ spring, I can get away with leaving it out in the sun. Not now though when it's 43 degrees outside!)
  2. In a medium sized bowl (or a stand mixer bowl, like I use!), mix the mashed potatoes, eggs, salt and butter.
  3. In a separate bowl, combine the warm milk and 2 TBSP of the sugar. Stir until the sugar is dissolved. Add in the yeast and let it sit, to proof until the mixture begins to bubble up.
  4. Turn your oven off. (You just need it warm, not hot!)
  5. Using the dough hook on your mixer, add in the remaining sugar, as well as the flour in 1 cup at a time, allowing the flour to be incorporated before adding more. If you live in a relatively humid area, you might need an additional 1/4 cup of flour. Knead for 3 minutes. If the dough is still really sticking to the bottom, then add a tablespoon more flour. If it's sticking a little bit, that's fine, no need to add more flour. (Slightly sticky dough often yields soft & tender bread!)
  6. Continue to let the machine kneed the dough for about 5 more minutes; The dough should knead for about 8 to 10 minutes total.
  7. Dump out the dough ball onto a lightly floured surface. Round the dough with your hands and place it in a lightly greased mixing bowl. Turn the dough over so the side with grease on it now faces up. Cover tightly with plastic wrap, and let it rise in the warm oven until doubled in size, about 1 to 1 1/2 hours.
  8. Remove the dough from the oven and punch it down to deflate. Turn it out onto a lightly floured surface large enough to roll it out. At this point, divide the dough into two even halves if you're making "normal" sized loaves. I have a 12" bread pan, so I made 1 large loaf! Roll the dough into a long rectangle. It should be about as wide as the loaf pan you plan to bake it in. Carefully roll the dough from short end to short end, and pinch and fold the ends underneath along the seam. Place the dough, seam side down, in a lightly greased bread/loaf pan.
  9. Place loaf into the warm oven to rise again for 45 minutes to 1 hour. You're ready to bake it when the dough has risen about 1 inch above the rim.
  10. When dough has risen sufficiently, turn the oven on to 375 degrees. Bake the loaves on the middle rack for 25 to 35 minutes, or until internal temp reaches 190 degrees and crust is a deep golden brown. Remove and let cool for about 5 minutes, then transfer out onto a wire rack to cool completely. Brush with butter.
  11. Slice and serve, or wrap tightly with plastic wrap and then tin foil to store in the freezer.
7.6.4
437
https://butterwithasideofbread.com/soft-buttery-potato-bread/
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Calories
916 cal
Fat
54 g
Carbs
101 g
Protein
14 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

11 COMMENTS

    • WOW was really skeptical at first but i followed all the instructions and i am proud to say it came out almost like the picture( my crust burnt a little ) but it tastes so good. Thanks l
    • I have, and often... I had a Hemorrhagic Stroke a few years ago, so am sometimes not coordinated enough to knead like I used to, and the machine works nicely in exchange. From the first time making it, I generally left the recipe as it was, and made a loaf. Recently, I have put it on dough only and when done, made cloverleaf rolls out of it. :) Go for it!
  1. I would like to make this bread...it looks like you make your mashed potato from instant mashed potatoes. Can you give me an idea of how much flakes and milk/water you use to make the one cup of mashed potatoes? The way the the mashed potatoes are prepared would make such a big difference to the final bread! Would really appreciate the help! Thanks.
    • I've used a variety of instant mashed potatoes over the years as well as homemade mashed potatoes... the bread is very forgiving apparently because they've all tasted delicious! Just add the cup of whatever mashed potatoes you want to use, then as you go through the recipe, when you're beginning to knead, follow the directions I've given in regards to sticky dough. The amount of flour you ultimately add will reduce/ increase the moisture of the bread and help to even out the wetness of your mashed potatoes. Does that make sense? Try it and you'll see what I mean!
  2. Hi Connie! I am in the process of using a bread machine for this recipe, right this second... Going well thus far. :) I DID use microwave baked potatoes, then peeled while warm and somewhat mashed to make my measure. I also used half and half rather than milk as that's what was on hand. It formed nicely, and is rising as it should be. Will let you all know! :)
    • Made two different loaves all said, and the ONLY caution I can offer is that while the machine bakes as it should, it left BOTH ended up slightly undone on the middle/bottom, Next batch I make will likely be mixed and raised in the bread machine, then removed and taken out for baking in a loaf pan in the oven. We'll see how it goes. The bread it self though? VERY good! (for those curious, I had a Hemorrhagic Stroke in 2011, and my hands are not as strong nor coordinated as they were, so the bread machine works well for me)

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