Are you left with too much mashed potatoes from last night's dinner? Well, I got a great recipe for you to use up those leftover mashed potatoes, right here with my Easy Potato bread recipe.
I always find myself making way too much of mashed potatoes as a side dish for dinner. And then probably just reheating it the next day with a dollop of garlic butter. But now I have found an even better way to reuse these mashed potatoes. In bread, now seriously who would’ve thunk?
The softest, fluffiest most delicious most aromatic bread is created. You cannot taste the potato in the bread, it just there to give it the great soft texture.
You have really got to try this recipe, I am telling you that you will fall in love with it, the flavour, texture and taste are truly amazing. So get that leftover mash out of the fridge and let me tell you a bit on how it is made.
As with most bread recipes, this recipe uses yeast. I only use instant dry yeast in my bread recipes. This type of yeast does not need to be dissolved in water.
This instant dry yeast is added directly and mixed into the flour. It works just the same as the other types of yeast but just way more convenient.
It is also a good idea to use bread flour which has a slightly higher percentage of protein in it compared to all-purpose or cake flour. The extra protein helps the gluten develop giving the bread a slightly higher rise.
If you do not have bread flour, just use all-purpose or cake flour, it will work just fine.
How to make Easy Potato Bread
The mashed potatoes are mixed with the honey, milk and butter and heated in the microwave for about 2 minutes on high or if you have a kitchen thermometer, it should reach 110°F / 43°C when inserted into the warmed mixture.
Then while it is heating, go ahead and measure out 4 cups of flour into a bowl and set aside
1. Take 1 ½ cups of the measured flour, and add the yeast and salt to it.
2. Pour in the heated potato mixture and mix until combined.
Add in the beaten eggs and combine well.
Then add in the rest of the measured flour which should be 2 ½ cups.
Now the mixture is going to be sticky, so turn it out onto kitchen counter or board dusted with flour. Knead the dough by stretching it to work in the yeast. Add more flour to the dough if it is too sticky.
You can add up to ½ to ¾ of a cup extra to knead the dough. Knead for about 5 to 8 minutes and then place the dough in an oiled bowl and keep in a warm draft-free place for about an hour.
After an hour it should be well risen, then punch down the dough and knead for ½ a minute.
Spray a loaf pan with cooking spray and start shaping the dough into a loaf.
To do this...
1. First, divide the dough in half. You can make 2 loaves with this dough or use half of it to make 4 rolls.
2. Press the dough into a rectangular shape.
3. Taking the top part, just fold it over to reach the middle half of the rectangle.
4. Then take the bottom half and fold to meet the first fold in the middle.
5. Now from the top again, fold the entire dough in half.
6. Press the seam to close and place in the greased loaf pan with the seam side down.
Leave to rise in the tin for 15 minutes and then bake for ½ an hour in a preheated oven of 350°F / 180°C for 30 minutes and when baked the loaf should sound hollow when tapped on the top
If you find that the top is browning too fast before it is baked, then cover lightly with foil. Remove from the oven and allow to cool.
To cool the bread properly you need to quickly transfer the loaf from the oven and onto a wire cooling rack. The air that circulates around the bread will keep the crust from becoming soggy.
Allow to cool for about 15 to 30 minutes before slicing. I know that waiting sounds like torture, but you will get better, firmer slices when it cools. Slicing into the bread while it is too hot will create mushy and doughy slices.
Enjoy ♥
If you like this recipe, be sure to check out my other fantastic bread recipes
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Easy Potato Bread
Ingredients
- 1 cup / 225 g cooked mashed potatoes about 8 ounces
- 1 cup / 250 ml milk
- 3 tablespoons / 45ml honey
- 2 tablespoons / 27g butter
- 4 cups / 600g bread flour divided about 21.4 ounces
- 3 teaspoons / 10g instant dry yeast
- 1 ½ teaspoons salt
- 2 large eggs
- 1 teaspoon / 5 ml oil
- Cooking spray
Instructions
- Combine potatoes, honey, milk and butter in a microwave-safe bowl. Microwave at HIGH for 2 minutes or if you have a kitchen thermometer, it should reach 110°F / 43°C when inserted into the warmed mixture. Stir until smooth.
- Then while it is heating, go ahead and measure out 4 cups of flour into a bowl and set aside
- Take 1 ½ cups of that measured flour, and add the yeast and salt to it. Pour in the heated potato mixture and mix until combined. Add in the beaten eggs and combine well .
- Then add in the rest of the measured flour which should be 2 ½ cups. Now the mixture is going to be sticky, so turn it out onto kitchen counter or board dusted with flour. And start kneading by stretching the dough to work in the yeast
- Add more flour to the dough if it is too sticky. You can add up to ½ to ¾ of a cup extra to knead the dough. Knead for about 5 to 8 minutes and then place the dough in a an oiled bowl and keep in a warm draught free place for about an hour. I just keep the bowl of dough in the microwave oven. After an hour it should be well risen, then punch down the dough and knead for ½ a minute.
- Spray a loaf pan with cooking spray and start shaping the dough into a loaf. To do this, first divide the dough in half. You can make 2 loaves with this dough or use half of it to make 4 rolls. To shape the loaf , start by pressing the dough into a rectangular shape. Taking the top part, just fold it over to reach the middle half of the rectangle. SEE NOTE 1
- Then take the bottom half and fold to meet the first fold in the middle.
- Now from the top again, fold the entire dough in half. Press the seam to close and place in the greased loaf pan with the seam side down.
- Leave to rise in the tin for 15 minutes and then bake for ½ an hour in a preheated oven of 350°F / 180°C. When baked the loaf should sounds hollow when tapped on the top
- If you find that the top is browning too fast before it is baked, then cover lightly with foil. Remove from the oven and allow to cool.
- To cool the bread properly you need to quickly transfer the loaf from the oven and onto a wire cooling rack. The air that circulates around the bread will keep the crust from becoming soggy Allow to cool for about 15 to 30 minutes before slicing. See note 2
Notes
- See pictures in the post which illustrate how to fold the dough to form a loaf
Thao @ In Good Flavor says
My family like potato bread but I have never made my own. This loaf look so tender and delicious! I always have left over mashed potato that I have to throw out, so I've got to try this recipe!!
Michelle Litchfield says
Oh it is really very easy recipe. I try it at home and i can do it. my daughter loves bread. She want it in her breakfast. Now i can easily made it. Thanks for sharing for this recipe.
Kelsie | the itsy-bitsy kitchen says
What a brilliant way to use up leftovers! Bread is my favorite thing to make so I'm excited to try this one--in fact, I might make some mashed potatoes tonight just so I can use them in some bread 🙂
2pots2cook says
Oh dear; I usually make gnocchi with mashed potatoes' leftovers but this one !!! Well I have to try 🙂 Thank you so much Ashika !!
Kelly @ Kelly Lynns Sweets and Treats says
So cool that you use leftover mashed potatoes in this! Best thing since sliced bread hehehehe 🙂
neil@neilshealthymeals.com says
What a great way to use up mashed potatoes Ashika. And a really simple recipe too (which I love). Pinning this. Thanks and have a great weekend! 🙂
Christina says
How awesome! I've never tried converting leftover mash into bread, what a cool idea! The bread looks crazy appetizing!
stacey @ The Sugar Coated Cottage says
I haven't had potato bread in years, my mom used to buy when I was a kid. This looks baked to perfection!! 🙂 Take care.
Maria | kitchenathoskins says
I love making yeast breads with a small amount of potato starch for a tender loaf. But, your idea of using leftover mashed potatoes is just brilliant!!! Honestly, my kids adore mashed potatoes but leftovers, not as much. So this is just a great way to use them . Thank you for another amazing recipe Ashika:)
annie@ciaochowbambina says
Anything I can turn into bread gets my full attention! I love potato bread - this happening!!!!
Leanne | Crumb Top Baking says
This bread really looks soft and fluffy! Such a great use for leftover mashed potato. Thanks for sharing such an awesome recipe Ashika!
Laura says
Wow! This makes me want to make too much Mashed Potatoes tonight! You’re so right, I’d have never “thunk it!” This might just be my foray into yeast breads! Thanks for the recipe!
Neha says
What a fun way to use up all those leftover potatoes. I love how easy this recipe sounds and the gorgeous texture bread has got!
Emma @ Bake Then Eat says
What an amazing recipe, I would never have thought to used mashed potato in bread. Definetly bookmarking to try later.