Potato Bread Made with Mashed Potatoes

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4.5 from 2 reviews

A tender bread made with real mashed potatoes. Great for sandwiches.


Units Scale
  • 7 ounces cooked potato
  • Warm water, enough to equal 1 3/4 cup when combined with the potato (Put the mashed potato into a 2 cup measuring cup. Add water to bring the level up to 1 3/4 cup)
  • 2 tablespoons softened butter
  • 2 1/2 tablespoons sugar (or honey)
  • 1 teaspoon sea salt
  • 3 1/2 cups bread flour
  • 1 1/2 teaspoons SAF-INSTANT yeast or bread machine yeast


If mixing by machine:

  1. Add everything into the machine and mix for 6-8 minutes, adding additional flour if needed. Make sure add the last of flour slowly – you want the dough to be smooth and elastic. Too much flour will give you hard dough and dry bread.

If kneading by hand:

  1. Mix wet ingredients with yeast until thoroughly blended, then add dry ingredients, adjusting flour as needed to give a soft, elastic dough. This dough will be a little bit more sticky than many bread doughs. This is normal.

After mixing the dough:

  1. Let bread rest and rise for around 20 minutes, then punch down and allow to rise again.
  2. Once doubled in size, form dough into loaves and place in greased bread pans. A single recipe makes one large loaf or two smaller loaves. I usually divide the dough into two 9×5 pans, or make a double batch and divide it into three regular loaves.
  3. Preheat oven to 350F. Bake for 25-30 minutes, until golden brown. Remove from pans and cool on wire racks.
  4. Store in sealed container and use within a few days or freeze for longer storage.


You can use leftover mashed potatoes, or cook up a small potato and mash it.

If baking in a bread machine, select “wheat”, “sweet”, or “white bread” setting. Do not use a delay timer.

You may substitute 2 teaspoons active dry yeast (for SAF-INSTANT yeast) and proof in one cup of the warm water prior to mixing the dough.