There’s something magical about homemade potato bread that makes store-bought loaves seem lifeless in comparison. This recipe transforms simple mashed potatoes into the softest, most tender bread you’ve ever made, with a golden crust and pillowy interior that stays fresh for days. Whether you’re making sandwiches or serving it warm with butter, this potato bread delivers bakery-quality results right from your own kitchen.
SERVES: 4 | PREP: 25 MIN | COOK: 35 MIN | TOTAL: 3 HR 30 MIN (including rise time)
Ingredients
| Bread Components | Amount |
|---|---|
| Russet potatoes | 2 medium (about 1 cup mashed) |
| Warm water (110°F) | ¾ cup |
| Active dry yeast | 2¼ tsp (1 packet) |
| Granulated sugar | 3 tbsp |
| Whole milk, warmed | ½ cup |
| Unsalted butter, melted | 4 tbsp |
| Salt | 1½ tsp |
| All-purpose flour | 4 cups, plus extra for kneading |
| Egg | 1 large, beaten (for egg wash) |
Step-by-Step Instructions
Phase 1: Preparing the Potato Base (20 minutes)
Step 1: Peel and cut your russet potatoes into 1-inch chunks. Russet potatoes work best here because their starchy texture creates the fluffiest bread. Place them in a medium pot and cover with cold water by about 2 inches.
Step 2: Bring the water to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until the potatoes are fork-tender. You should be able to pierce them easily with no resistance. Drain the potatoes and let them cool for 5 minutes before mashing.
Step 3: Mash the potatoes until completely smooth with no lumps—lumps will create uneven texture in your bread. I use a potato ricer for the smoothest results, but a regular masher works fine if you’re thorough. Measure out exactly 1 cup of mashed potatoes and set aside.
Phase 2: Activating the Yeast (10 minutes)
Step 4: In a small bowl, combine your warm water (it should feel like warm bathwater on your wrist—about 110°F) with 1 tablespoon of the sugar and the active dry yeast. Stir gently and let it sit for 5-10 minutes. You’re looking for a foamy, bubbly surface—this tells you the yeast is alive and ready to work its magic.
Step 5: If your mixture doesn’t foam after 10 minutes, your water was either too hot (killing the yeast) or too cold (not activating it), or your yeast is expired. Start over with fresh ingredients—this step is critical for proper rise.
Phase 3: Building the Dough (15 minutes)
Step 6: In a large mixing bowl, combine your 1 cup of mashed potatoes, the remaining 2 tablespoons of sugar, warm milk, melted butter, and salt. Mix until well combined and relatively smooth. The mixture should be slightly warm but not hot.
Step 7: Pour in your activated yeast mixture and stir thoroughly. This is where the magic begins—the yeast will feed on the starches from the potatoes to create the fluffiest texture.
Step 8: Add 2 cups of flour and stir with a wooden spoon until combined. The mixture will be very sticky at this point, which is exactly what you want. Add the remaining 2 cups of flour gradually, ½ cup at a time, stirring after each addition.
Step 9: Once the dough becomes too difficult to stir, turn it out onto a lightly floured surface. Dust your hands with flour and begin kneading. Push the dough away with the heels of your hands, fold it back over itself, rotate a quarter turn, and repeat. Knead for 8-10 minutes until the dough is smooth, elastic, and springs back when you poke it.
Phase 4: First Rise (1 hour 30 minutes)
Step 10: Lightly oil a large bowl and place your kneaded dough inside, turning it once to coat all surfaces with oil. This prevents a dry crust from forming. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
Step 11: Place the bowl in a warm, draft-free spot (I use my oven with just the light on—no heat). Let the dough rise for 1½ hours or until it doubles in size. You’ll know it’s ready when you press two fingers into the dough and the indentations remain.
Phase 5: Shaping and Second Rise (45 minutes)
Step 12: Punch down the dough gently to release the gas bubbles—this redistributes the yeast for an even final rise. Turn the dough onto a lightly floured surface and shape it into a smooth rectangle about 9 inches long.
Step 13: Grease a 9×5-inch loaf pan thoroughly with butter or cooking spray. Roll the dough into a tight log, pinching the seam and ends to seal. Place the dough seam-side down in your prepared pan. If you’re looking for more specialty bread recipes, try this pepperoni cheese bread for a savory twist.
Step 14: Cover the loaf pan loosely with plastic wrap or a towel and let it rise for another 45 minutes in that warm spot. The dough should rise about 1 inch above the rim of the pan—this ensures a beautiful domed top.
Phase 6: Baking (35 minutes)
Step 15: About 20 minutes before baking, preheat your oven to 375°F. Position a rack in the lower third of your oven for even bottom browning.
Step 16: Gently brush the top of your potato bread with beaten egg—this creates that gorgeous golden-brown crust you see in bakeries. Use a soft pastry brush and apply in gentle strokes to avoid deflating the dough.
Step 17: Bake for 32-35 minutes until the top is deep golden brown and the internal temperature reaches 190°F on an instant-read thermometer. The loaf should sound hollow when you tap the bottom.
Step 18: Remove from the oven and let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack. Let it cool for at least 20 minutes before slicing—cutting too early releases steam and makes the texture gummy.
Chef’s Notes
Potato preparation matters: Using freshly mashed potatoes gives you the best texture in this potato bread. Leftover mashed potatoes with butter and cream can work, but reduce the added butter in the recipe by 2 tablespoons to compensate.
Altitude adjustments: If you’re baking above 3,000 feet, reduce the yeast to 1¾ teaspoons and increase the baking temperature to 385°F to prevent over-rising and subsequent collapse.
Measuring flour correctly: Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs the flour and can result in dry, dense bread. This technique ensures your potato bread stays tender.
Overnight option: After shaping the loaf in step 13, cover it tightly and refrigerate overnight. The next morning, let it sit at room temperature for 45 minutes, then bake as directed. This slow fermentation develops incredible flavor.
Nutrition Per Serving (1 thick slice)
Calories: 285 | Protein: 8g | Carbohydrates: 48g | Fat: 7g | Fiber: 2g | Sugar: 5g | Sodium: 310mg
Variations
Rosemary Garlic Potato Bread: Add 2 tablespoons of fresh chopped rosemary and 3 minced garlic cloves to the dough in step 6. Brush with garlic butter before baking for an aromatic twist that pairs perfectly with soups.
Sweet Potato Bread: Substitute mashed sweet potatoes for the russets and add 1 teaspoon of cinnamon to the dough. This creates a slightly sweeter loaf with beautiful orange color that’s fantastic for French toast.
Cheddar Chive Potato Bread: Fold in 1 cup of shredded sharp cheddar cheese and ¼ cup of chopped fresh chives after step 9. The cheese melts into pockets throughout the bread for a savory punch similar to raisin bread but in the savory direction.
Whole Wheat Potato Bread: Replace 2 cups of the all-purpose flour with whole wheat flour for a heartier, nuttier version. Add an extra 2 tablespoons of water as whole wheat absorbs more liquid.
Storage & Reheating
Room temperature storage: Wrap your cooled potato bread tightly in plastic wrap or store in an airtight bag at room temperature for up to 4 days. The potato content keeps it moist longer than regular bread.
Freezing instructions: Slice the bread first, then wrap individual slices in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Toast frozen slices directly from the freezer—no thawing needed.
Refreshing day-old bread: Wrap the loaf in aluminum foil and warm in a 300°F oven for 10 minutes. This steams the bread from the inside, making it taste freshly baked again. Unwrap for the last 2 minutes if you want to crisp the crust.
Preventing drying: Never store bread in the refrigerator—the cold temperature accelerates staling. If you won’t finish the loaf within 4 days, slice and freeze it instead.
Troubleshooting
Problem: Dense, heavy loaf
Your yeast may have been dead or your water temperature was off. Always proof yeast in step 4 to verify it’s active before adding to your potato mixture. Also check your flour measurement—too much flour creates dense bread. Finally, make sure you kneaded for the full 8-10 minutes to develop gluten structure.
Problem: Bread didn’t rise properly
Check that your rising environment was warm enough (ideally 75-80°F). Cold kitchens slow yeast activity dramatically. Your yeast might also be expired—check the date on the packet. If you used hot liquids above 120°F in steps 4 or 6, you may have killed the yeast.
Problem: Gummy texture inside
You likely cut the bread too soon while it was still steaming internally. Always let potato bread cool for at least 20 minutes after baking. If the problem persists, increase baking time by 5 minutes and verify your oven temperature with an oven thermometer.
Problem: Crust too dark but inside undercooked
Your oven temperature is too high. Reduce to 360°F and bake for 5-8 minutes longer. Tent the top loosely with aluminum foil after 20 minutes of baking to prevent over-browning while the interior finishes cooking.
Problem: Top crust separates from bread
This happens when the second rise was too long or too warm, causing the gluten structure to break down. Watch for the dough to rise just 1 inch above the pan rim in step 14, then bake immediately. Don’t let it over-proof.
Equipment Essentials
- 9×5-inch loaf pan (metal conducts heat better than glass)
- Potato masher or ricer (for lump-free mashed potatoes)
- Large mixing bowl (at least 4-quart capacity for proper kneading space)
- Instant-read thermometer (takes the guesswork out of doneness)
- Kitchen scale (optional but helpful for consistent flour measurements)
- Pastry brush (for applying egg wash evenly)
- Wire cooling rack (prevents soggy bottom crust)
- Plastic wrap or clean kitchen towels (for covering during rises)
Shopping List
Produce Section:
- Russet potatoes (2 medium)
Dairy Section:
- Whole milk (½ cup)
- Unsalted butter (4 tablespoons)
- Eggs (1 large)
Baking Aisle:
- All-purpose flour (4 cups)
- Granulated sugar (3 tablespoons)
- Active dry yeast (1 packet)
- Salt (1½ teaspoons)
Success Secrets
1. Temperature is everything: Use an instant-read thermometer to verify your water is exactly 110°F for yeast activation. Too hot kills the yeast, too cold won’t activate it. This single step determines whether your potato bread rises beautifully or fails completely.
2. Don’t skip the kneading: Those 8-10 minutes of kneading develop gluten strands that trap the gas from yeast, creating the airy texture that makes this bread special. If you’re tired, take a break and resume—just don’t cut it short.
3. Visual cues over time: Ovens and kitchens vary in temperature. Learn to recognize when dough has truly doubled (step 11), when it’s properly kneaded (smooth and springs back), and when the crust reaches deep golden brown. These visual markers are more reliable than strict timing.
4. Steam creates better crust: Place a shallow pan of hot water on the bottom oven rack while preheating. The steam keeps the surface of your potato bread flexible during the first 10 minutes of baking, allowing maximum oven spring before the crust sets.
5. Practice the poke test: Before baking, gently press your finger into the risen dough. If the indentation springs back slowly halfway, it’s perfectly proofed. If it springs back completely, it needs more time. If it doesn’t spring back at all, you’ve over-proofed and should reshape and re-rise for 30 minutes.
This potato bread recipe proves that simple ingredients can create extraordinary results when you understand the techniques. The mashed potatoes don’t just add flavor—they contribute moisture and starch that keeps your bread tender for days longer than regular loaves. Make this your weekend baking project and enjoy fresh slices all week long.
