Mashed Potato Bread

Looking for an easy bread recipe that's just a little different? Made with mashed russet potatoes and buttermilk, this tender, fluffy mashed potato bread is sure to win your heart.

4 from 1 vote

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Servings: loaves

Prep Time 45

Cook Time 40

Rest and Rise Times Combined 3 30

Total Time 4 55

Ingredients

2 cups buttermilk warmed to 110 degrees
2 packages active dry yeast 14 grams or 4 1/2 teaspoons; See note for instant yeast
3/4 cup mashed russet potatoes room temperature
1/2 cup unsalted butter softened
2 large eggs beaten
2 tablespoons sugar
2 1/2 teaspoons sea salt
6 1/4 to 6 1/2 cups bread flour 820 to 855 grams approximately

Instructions

Add the yeast to the buttermilk mixture and allow to sit until starting to foam; about 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, add the yeast and buttermilk mixture, the potatoes, butter, beaten eggs, sugar and salt. Mix until just starting to combine; about 1 minute on medium.
Add 6 1/4 cups flour, change to the dough hook and mix until moistened and no dry pockets of flour remain. About 2 minutes on medium. Cover the bowl and let the dough rest 30 minutes.
Knead on a lightly floured counter 15 minutes, or in the machine on medium low 10 minutes until smooth and elastic.
Transfer to an oiled bowl turning to coat, or leave the dough in the mixer and lightly oil the top of the dough. Cover and rise 1 -1 1/2 hours
Grease two 9x5 loaf pans. Line with parchment paper for easier removal. Divide the dough in half, pressing out into a rectangle approximately 9 inches wide and 12 inches tall. Roll up the dough like sausage from the 9 inch side, and pinch the seam closed. Place the dough in the pan seam side down and let the dough rise until doubled--about 1 hour but just watch the dough.
When the dough is about 20 minutes away from being risen, preheat the oven to 375.
Beat one egg and brush over the dough. Bake 40-45 minutes until the internal temperature is 205. Tent with foil halfway through baking or when the bread reaches your preferred level of color.

Notes

To use instant yeast: Ensure that all liquid ingredients are warm and that the other ingredients are room temperature including your flour if you keep it in the freezer. Sprinkle the yeast over the dry flour and mix as directed.
All purpose flour can be used. Your bread won't be as light but it will still work.
You can swap half the white flour for whole wheat.
This recipe has not been tested in a bread machine.
Instant mashed potatoes or leftover mashed potatoes can be used.

Nutrition

Course Yeast Breads

Cuisine American

Keyword leftover mashed potato bread, mashed potato bread, potato bread, potato bread recipe

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