Potato bread is a wonderfully soft and tender bread that uses mashed potatoes to create an exceptionally moist crumb and extended shelf life. This traditional recipe transforms ordinary potatoes into an ingredient that makes bread incredibly fluffy while adding a subtle, comforting flavor that’s neither too sweet nor too savory. The potatoes act as a natural moisture retainer, keeping your bread fresh for days longer than regular wheat bread. What makes potato bread truly special is its versatility – it’s perfect for sandwiches, toast, or simply enjoyed warm with butter. The addition of potatoes creates a slightly denser texture than regular white bread but with an incredibly soft, pillowy feel that practically melts in your mouth. This recipe yields two standard-sized loaves, perfect for feeding a family of 6-8 people or providing plenty of slices for the week ahead.
Why Potato Bread is Different
Potato bread has been a staple in many households for generations, and for good reason. The mashed potatoes in the dough serve multiple purposes beyond just flavor. They add moisture that keeps the bread from drying out quickly, they contribute natural sugars that help with browning and taste, and they create a tender crumb structure that’s almost cake-like in its softness. Unlike regular bread that can become stale within a day or two, potato bread maintains its freshness and soft texture for up to a week when stored properly. The potatoes also give the bread a beautiful golden color and a slightly sweet, earthy flavor that pairs well with both sweet and savory toppings.
Ingredients You’ll Need
For this delicious potato bread recipe, gather the following ingredients:
- 2 medium russet potatoes (about 1 pound)
- 5½ to 6 cups all-purpose flour
- 2 packets (4½ teaspoons) active dry yeast
- 2 tablespoons sugar
- 2 teaspoons salt
- ¼ cup melted butter
- 1 large egg
- 1 cup warm milk
- Reserved potato cooking water (about ½ cup)
The key to great potato bread is using the right type of potatoes. Russet potatoes work best because they’re starchy and mash smoothly without becoming gummy. Don’t skip saving the potato cooking water – it contains valuable starches that enhance the bread’s texture and flavor.
Preparing Your Potatoes
Start by washing and peeling the potatoes, then cutting them into evenly sized chunks about 2 inches thick. Place the potato pieces in a medium saucepan and cover with cold water by about 2 inches. Add a pinch of salt to the water and bring to a boil over medium-high heat.
Cook the potatoes for 15-20 minutes, or until they’re completely tender when pierced with a fork. Before draining, reserve 1 cup of the starchy cooking water and set it aside to cool to room temperature. Drain the potatoes thoroughly and mash them until completely smooth. You should have about 1 cup of mashed potatoes. Let them cool to room temperature before proceeding.
Creating the Dough
In a small bowl, dissolve the yeast and 1 tablespoon of the sugar in ½ cup of the warm reserved potato water. Stir gently and let sit for about 5-10 minutes until the mixture becomes foamy and bubbly. This tells you the yeast is active and ready to work.
In a large mixing bowl, combine 5 cups of flour, the remaining sugar, and salt. Create a well in the center and add the mashed potatoes, yeast mixture, melted butter, egg, and warm milk. Using a wooden spoon or your hands, mix everything together until a soft, slightly sticky dough forms.
Kneading and First Rise
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, adding small amounts of the remaining flour as needed. The dough should be smooth and elastic but still slightly soft and tacky. Don’t add too much flour, as this will make the bread dense instead of light and airy.
Place the kneaded dough in a greased large bowl, turning it once to coat all sides with oil. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free place for about 1 to 1½ hours, or until doubled in size. The potatoes help create an ideal environment for the yeast, so this rise might happen faster than with regular bread dough.
Shaping the Loaves
Once the dough has doubled, gently punch it down to release the gas bubbles. Turn it onto a lightly floured surface and divide into two equal portions. Shape each portion into a loaf by flattening it into a rectangle about 9 inches wide, then rolling it up tightly from the short end, pinching the seam closed.
Place each shaped loaf seam-side down into a greased 9×5 inch loaf pan. Cover the pans with a clean kitchen towel and let the loaves rise again for about 45 minutes to 1 hour, until the dough crowns above the rim of the pans by about an inch.
Baking Your Potato Bread
Preheat your oven to 375°F during the last 15 minutes of the final rise. Once the loaves have risen properly, bake them for 30-35 minutes, or until the tops are golden brown and the loaves sound hollow when tapped on the bottom. If the tops are browning too quickly, tent them loosely with aluminum foil during the last 10 minutes of baking.
The internal temperature should reach 190°F when measured with an instant-read thermometer inserted into the center of the loaf.
Cooling and Storage
Remove the baked loaves from their pans immediately and place them on wire racks to cool completely before slicing. This prevents the bread from becoming gummy and ensures clean slices. The bread will continue to cook slightly from residual heat, so resist the temptation to slice it while still warm.
Once completely cooled, potato bread can be stored in airtight bags at room temperature for up to a week. For longer storage, slice the bread and freeze it in freezer bags for up to 3 months. Frozen slices can be toasted directly from the freezer.
Perfect Uses for Potato Bread
Potato bread excels in applications where you want extra softness and moisture. It makes exceptional grilled cheese sandwiches because it doesn’t dry out under heat, and it creates the most amazing French toast due to its ability to absorb custard while maintaining structure. The bread also toasts beautifully, developing a crispy exterior while staying soft inside.
Tips for Success
The key to perfect potato bread lies in getting the moisture balance right. Your mashed potatoes should be completely smooth – any lumps will create dense spots in the finished bread. Also, make sure all your ingredients are at room temperature before mixing, as this helps create a more even dough. Finally, don’t rush the rising times. The potatoes slow down the yeast activity slightly, so be patient and let the dough fully double during each rise for the best texture and flavor.
