There’s nothing quite like the smell and taste of homemade bread! And this Potato Bread recipe is one of the best homemade bread recipes out there! It makes terrific toast, scrumptious sandwiches & is perfect for serving with soup!

Creamy mashed potatoes are added to the dough for a bread that’s both thick and hearty, while still remaining light and fluffy inside. Serve the potato bread with Roasted Tomato Soup or Sweet Potato Soup for a winning meal!

Sliced loaf of potato bread on cutting board

Most people would be surprised to know that Kurt actually does the majority of bread baking in our house. Kurt looks at cooking more from the scientific side, than the creative side, so baking bread is right up his alley. He’s also a big fan of eating half a baguette for dinner, so the end results of baking bread are also enticing to him!

Over the years, I’ve tested and perfected a couple of my own bread recipes, Focaccia Bread and Potato Bread. When I have the time, I love to make my own bread! It makes the entire house smell amazing and there’s nothing like eating a slice of warm, fresh bread, straight from the oven!

Since this potato bread recipe makes 3 loaves, you can use two of the loaves to make two of my favorite appetizer recipes! Sausage Stuffing Balls and Loaded Baked Potato Bread, both of which are made even better when created with homemade potato bread!

You could also gift loaves of bread to friends, coworkers or neighbors around the holidays. With so many sweet treats around, a fresh loaf of bread would be a welcome change, I’m sure of it!

Loaf of homemade bread on wood cutting board

How to make Potato Bread

  • Prepare the mashed potatoes.
    • Combine milk and water in a large saucepan and bring to a boil.
    • Add 1 pound peeled & cubed russet potatoes to the pan.
    • Boil uncovered 13-15 minutes or until the potatoes are fork tender.
    • Remove the pan from the heat but DO NOT drain the potatoes.
    • Once the potatoes and liquid have cooled to a warm temperature, measure out 1/2 cup of the liquid and 1/4 cup of the liquid separately.
    • Drain the potatoes and discard the remaining liquid in the pan.
    • Add the 1/4 cup of cooking liquid from the potatoes back into the pan and mash the potatoes with the liquid. Set the mashed potatoes aside.
  • Prepare the bread dough.
    • Add yeast to a large bowl.
    • Pour the remaining 1/2 cup of cooking liquid from the potatoes into the bowl.
    • Wait 5-10 minutes, then add the prepared mashed potatoes, bread flour, sugar, salt, shortening and water to the bowl.
      • Quick Tip! I’ve used both all purpose flour and bread flour to make this recipe. While I prefer bread flour, both will work just fine.
    • Use an electric hand mixer or stand mixer with dough hook attachment to mix the dough together for 3-4 minutes on high.
    • Place the dough on a lightly floured surface and knead for 10 minutes.
    • Place the dough in a large greased bowl and turn to oil each side.
    • Cover the bowl with a clean kitchen towel or plastic wrap and place in a warm area to rise.
  • Let the dough rise.
    • Leave the dough to rise for one hour. At this time, it should have almost doubled in size.
    • Punch the dough down, then remove it from the bowl.
    • Divide the dough into three equal loaves.
    • Place each loaf in a 5″ x 8″ loaf pan or shape into a loaf and place on a baking stone.
    • Cover with a clean kitchen towel or plastic wrap for another 30 minutes.
    • Preheat the oven to 375°F and bake the loaves for 20 minutes, or until golden brown.

Can I use leftover mashed potatoes to make this recipe?

Yes! You’ll need two cups of leftover mashed potatoes to make this recipe. Instead of using the cooking liquid from the potatoes to start the recipe with the yeast, simply substitute in 1/2 cup warm water.

Is potato bread gluten free?

This potato bead recipe is not gluten free. It is made with traditional wheat flour. I have not tested the recipe with gluten free flour, so I can not guarantee the results.

What do you eat potato bread with?

Potato bread is delicious on it’s own, toasted with butter or with jam for breakfast. It’s also great for serving as a side with soups and stews.

It can be used in place of white bread in any recipe, as potato bread is similar to white bread with the simple addition of mashed potatoes. Check out a few ideas below for how to use your fresh homemade potato bread in recipes!

  • French Toast – dip slices of potato bread in an egg/milk mixture, then cook them in a skillet on the stove. And voila, simple, seriously delicious french toast is made!
  • Loaded Baked Potato Bread – stuff a loaf of potato bread with cheese, bacon and chives to make loaded baked potato bread. This dish is great as a side or party appetizer!
  • Sandwiches – layer up your favorite sandwich fillings, like turkey and cheddar or ham and swiss, in between two slices of this delicious bread!
  • Sausage Stuffing Balls – this recipe was my original inspiration for making my own potato bread. It’s perfect for parties or a fun side dish as Friendsgiving!
  • Grilled Cheese – fancy up your next grilled cheese sandwich with this recipe for Bacon Tomato Avocado Grilled Cheese and two slices of homemade potato bread!

Baked bread in black loaf pan

Don’t miss out on these other delicious bread recipes!

Sliced potato bread on wood cutting board
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Homemade Potato Bread

There's nothing quite like the smell and taste of homemade bread! And this Potato Bread recipe is one of the best homemade bread recipes out there!

Ingredients

  • 1 ½ cups milk
  • 3 cups water, divided
  • 1 lb russet potatoes, peeled & cubed
  • ½ oz active dry yeast
  • 6 cups bread flour
  • 3 tbsp granulated sugar
  • 1 tbsp salt
  • 2 tbsp shortening

Instructions

  • Bring the milk and 1 ½ cups water to boil in a large saucepan on the stove.
  • Add the cubed potatoes.
  • Boil uncovered 13-15 minutes or until potatoes are fork tender.
  • Remove the pan from the heat but do NOT drain the potatoes.
  • After the potatoes have cooled to a warm temperature, measure out ½ cup of the liquid and ¼ cup of the liquid separately.
  • Drain the potatoes and discard the remaining liquid in the pan.
  • Add the ¼ cup of cooking liquid from the potatoes back into the pan and mash the potatoes with the liquid. Set the mashed potatoes aside.
  • Add the yeast to a large mixing bowl.
  • Pour the remaining 1/2 cup of warm cooking liquid from the potatoes into the bowl.
  • Wait 5-10 minutes, then add the prepared mashed potatoes, bread flour, sugar, salt, shortening and remaining 1 ½ cups water to the bowl.
  • Use an electric hand mixer or stand mixer with a dough hook attachment to mix the dough together for 3-4 minutes on high.
  • Place the dough on a lightly floured surface and knead for 10 minutes.
  • Pace the kneaded dough into a large oiled bowl and turn to oil each side.
  • Cover the bowl with a clean kitchen towel or plastic wrap and place in a warm area to rise.
  • Let rise for one hour. At this time the dough should have doubled in size.
  • Punch the dough down, then remove it from the bowl and separate into three equal loaves.
  • Place each loaf in a 5" x 8" loaf pan or shape into a loaf and place on a baking stone.
  • Cover again with a clean kitchen towel or plastic wrap for 30 minutes.
  • Preheat the oven to 375°F.
  • Remove cover and place bread in the oven to bake for 20 minutes, or until golden brown.

Notes

  • Flour: I've made this recipe with both bread flour and all-purpose flour. While I prefer the bread flour, either will work for this recipe.
  • Leftover mashed potatoes: If you want to make this recipe with leftover mashed potatoes, you'll need two cups of mashed potatoes to make the dough. Instead of using the cooking liquid from the potatoes to start the recipe with the yeast, simply substitute in 1/2 cup warm water.

Nutrition Facts

Calories 1234kcal (62%)Carbohydrates 228g (76%)Protein 39g (78%)Fat 17g (26%)Saturated Fat 5g (25%)Cholesterol 12mg (4%)Sodium 2406mg (100%)Potassium 1087mg (31%)Fiber 9g (36%)Sugar 20g (22%)Vitamin A 198mg (4%)Vitamin C 9mg (11%)Calcium 203mg (20%)Iron 4mg (22%)
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