There is truly nothing like the smell of homemade bread baking the oven.
Homemade Potato Bread bakes up light and fluffy, with a tender golden crust and a mild buttery flavor! This bread is soft yet sturdy enough for sandwiches or dunking into your favorite beef stew.
Serve a slice fresh from the oven with a slather of butter, make a gourmet sandwich, or cool and freeze for another day. Potato bread is one of the easiest, most delicious bread recipes in our recipe box.
What is Potato Bread?
There are different types of potato bread, this version is similar to white bread but a little bit heartier. It is different from Irish potato bread (which is more like a skillet bread).
- This quick and easy yeast bread recipe will have you feeling like a professional baker.
- Chances are, all of the ingredients are already in the pantry.
- We store this bread in the fridge and it keeps for about a week, although it never lasts that long!
- There’s nothing quite like fresh bread from the oven for toast, sandwiches, or even pizza.
Ingredients in Potato Bread
POTATOES Russets are the best potatoes to use since they have a high starch content. However, any variety will do. The potatoes are cooked and mashed, leftover mashed potatoes have added milk/butter and may or may not work well in this recipe. For the best results, I’d recommend cooking the potatoes on their own for this recipe.
FLOUR All-purpose white flour is used in this recipe as it bakes into the perfect texture with the potatoes.
YEAST/SUGAR/BUTTER These ingredients are required for the proper rising of the dough. Sugar is needed to activate the yeast so it can properly bind with the potatoes and flour. Butter is added to the dough to create flavor and bake some color into the crust.
MILK In this recipe the milk is heated to just before boiling and then cooled. This is known as scalding and it helps the bread rise better as it denatures some of the proteins. This step can be skipped but I do find it gives a better rise. Heat the milk just until small bubbles form along the sides of the pot. As soon as you see small bubbles on the side, remove it from the heat.
How to Make Potato Bread
Put a new twist on a simple bread recipe!
- Boil potatoes and mash (save some of the potato water).
- Heat and cool the milk per the recipe below.
- Combine sugar, potato water, and yeast. Let rest a few minutes.
- In a mixer combine potatoes, milk, butter, salt, some flour, and yeast. Knead with mixer.
- Cover and allow the dough to rise. Add to loaf pans and rise again.
Tips for the Best Bread
- Use a kitchen thermometer to gauge the temperature of the scalded milk and potato water. If one isn’t available, scald the milk until small bubbles form around the inside of the pot. Yeast is ready to use when the top of the liquid is foamy.
- Let bread ‘proof’ or rise in an area away from drafts where the temperature is constant. Cover lightly with a kitchen towel.
- Rise the bread until doubled in size.
- Allow cooling in the pan a few minutes before removing the loaf from the pans.
- Because homemade potato bread is made without preservatives, it will last longer if kept covered in the refrigerator. Or freeze a loaf or slices for up to 6 weeks.
More Homemade Bread
- Homemade White Bread
- Homemade Crescent Rolls
- Cheese Bread (Quick Bread)
- Homemade Crescent Rolls
- Homemade French Bread
- Homemade Easter Bread
Did you make this Potato Bread? Be sure to leave a rating and a comment below!
- ¾ pound Russet potatoes or baking potatoes, about 2 medium + 1 cup of potato water
- 2 cups whole milk
- 1 tablespoon sugar
- 2 packets active dry yeast or 4 ½ teaspoons
- ¼ cup melted butter
- 1 tablespoon salt
- 7-8 cups flour
- Peel potatoes and cut into 1-inch chunks. Place in a saucepan and add water to cover 1-inch above the potatoes. Bring to a boil, reduce heat to a simmer and cook until potatoes are tender. Reserve 1 cup of the potato water and let cool slightly.
- Drain potatoes well and mash until very smooth, cool slightly. You'll need 1 cup of mashed potatoes.
Scald the Milk
- Meanwhile, place the milk in a saucepan and heat just until the milk forms bubbles along the side of the pot or until it reaches 181°F on a thermometer. Allow the milk to cool to 105-110°F (it should be warm but not really hot).
Prepare the Dough
- Combine the reserved warm potato water (1 cup) with sugar. Sprinkle yeast over top and let sit for 10 minutes or until foamy.
- In a large bowl or a mixer with a dough hook, combine mashed potatoes, warm milk, melted butter, salt, 4 ½ cups of flour, and the yeast mixture. Mix on medium-low until combined.
- Continue adding flour, a bit at a time until the dough pulls away from the bowl. Allow to knead in the mixer on low until smooth and glossy, about 5-7 minutes.
- Place in a greased bowl and cover with a kitchen towel. Rest in a warm place until doubled in size, about 1 hour.
- Divide dough in half, place each half into a greased (or parchment-lined) 9x5 loaf pan. Allow to rise until doubled, about 45 minutes.
- While the dough is rising, preheat the oven to 350°F.
- Bake the bread until golden on top, about 45-55 minutes.
Scalding milk means it is heated just below boiling. I use an instant-read thermometer but if you don't have one, heat the milk just until small bubbles form along the sides of the pot. As soon as you see small bubbles on the side, remove it from the heat. Scalding the milk helps the bread rise better as it denatures some of the proteins. If the bread begins to brown too much, loosely cover with foil.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe slightly adapted Knott, Opal. “Potato Yeast Bread”. Recipe. Favorite Eastern Star Recipes. Nashville, TN, 1968. 311. Print.