This post may contain affiliate links. Please read our disclosure policy.
This Potato Bread recipe makes a soft and fluffy loaf of homemade bread perfect for sandwiches or serving with soup.
What is Potato Bread?
Although there are many types of potato bread, this version is similar to white bread but sturdier and perfect for gourmet sandwiches or fresh from the oven with a thick smear of homemade honey butter.
Holly’s Recipe Highlights For Potato Bread
- Flavor: Soft, fluffy, and slightly buttery with a hint of sweetness—perfect for sandwiches or toasting!
- Recommended Tools: Stand mixer with a dough hook, loaf pans, and a kitchen thermometer to check water temp.
- Serving Suggestions: Slather with butter, make a next-level sandwich, or serve alongside soup!
- Yield: Makes two soft and fluffy loaves.
- Freezing: Let cool completely, wrap tightly, and freeze for up to 6 weeks. Thaw at room temperature and enjoy!
Ingredient Tips For Potato Bread
- Potatoes: Use Russet potatoes or baking potatoes because of their high starch content. Other varieties will work, including leftover mashed potatoes without added moisture.
- Yeast: This recipe uses active dry yeast and has not been tested with other kinds of yeast.
- Flour: Regular all-purpose white flour creates the best texture and flavor when paired with starchy potatoes.
- Sugar/Butter/Milk: Full-fat milk and butter add in flavor, color, and help with the rise of the dough.
PRO TIP: Heat the milk until tiny bubbles form along the sides of the pot, then remove from the heat. This is called scalding and while optional, results in a better rise.
How to Make Potato Bread
- Prepare potatoes and scald the milk (full recipe below).
- Whisk potato water with sugar and add yeast.
- In a mixer combine potatoes, milk, butter, salt, flour, and the yeast mixture. Knead.
- Cover and allow the dough to rise. Add to loaf pans and rise again.
- Bake until the tops are golden brown. Cool before slicing.
Storage
Store in an airtight container on the counter. For longer storage, potato bread can be refrigerated. Freeze a cooled loaf or slices for up to 6 weeks in zippered bags. Use leftover potato bread to make homemade breadcrumbs or croutons.
More Bread Recipes
Did you enjoy this Homemade Potato Bread? Leave a comment and rating below.
Potato Bread
Ingredients
- 12 ounces Russet potatoes or baking potatoes, about 2 medium + 1 cup of potato water
- 2 cups whole milk
- 1 tablespoon granulated sugar
- 2 packets active dry yeast or 4 ½ teaspoons
- ¼ cup melted butter
- 1 tablespoon salt
- 7 to 8 cups all-purpose flour
Instructions
Mash Potatoes
- 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) 9×5 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.
Notes
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. Leftover potato bread will keep in wrapped in the refrigerator for 5 days. It can be frozen and will keep in the freezer for 6 weeks.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe slightly adapted Knott, Opal. “Potato Yeast Bread”. Recipe. Favorite Eastern Star Recipes. Nashville, TN, 1968. 311. Print.
Can this recipe for potato bread use Gluten free Flour?
I haven’t tried this with GF flour, Let us know how it goes!
made this today and it. ame out perfect! Half of one loaf was gone before it was cool. Beautiful and delicious. It was easy to make as well!
This is an easy recipe and a huge hit in our house. DELICIOUS
Can this be made in a bread machine?
I have never tried this recipe in a bread maker but I would love to hear how it turns out if you try!
This is a great recipe. I’ve made it twice and it’s worked both times, it’s a keeper. Thank you!
I haven’t made the bread yet, but was wondering, do you have to shape the loaves or just put the dough right in the pans?
We divide the dough into two portions and place into the loaf pan. As it rises it will fill the loaf pan. You can roughly shape it into a loaf size before adding it into the pan if you prefer.
love these recipes.
Hi,
Can I use Yukon Gold potatoes in this recipe instead of russet?
Yukon Gold potatoes have less starch so I’m not sure how they would work in this recipe.
Pulled the potatoes out of the garden this morning. then used plant based milk and butter. Man, this bread is perfect. Will be using this again and again. Next task is to incorporate some sourdough discard into it.
thank you for the recipe
Yummy! Fresh garden potatoes would be amazing in this!
Rose too fast and crashed at the oven.
We have not experienced this problem. Did you use active dry yeast (and not quick acting or fast rise)? Things that can cause the bread to collapse include not kneading long enough, too much liquid, being underbaked or proofing too fast.
Times given for proofing are estimates, and can vary slightly based on the conditions in your kitchen (for example if it’s very warm or cool, the time can change) so I do suggest allowing the bread to rise just until doubled in both the first and second rise. I hope that helps.
First time making potato bread….great recipe and bread was delicious.
Could white whole wheat flour be substituted for all purpose?
I haven’t tried it so I can’t say for sure Becky. Generally when substituting whole wheat flour, you want to do about a 50/50 blend with all purpose because it can otherwise become dense. If you try it I would love to hear how it turns out!
My Husband’s grandmother made Sweet potato Bread
That sounds delicious Bill!
This bread was delicious. It rose really well and had a nice texture and flavour. I halved the recipe and made it twice – a practice run and then on Christmas Day. I got a bit distracted on Christmas Day and forgot to turn the oven on, so the bread was left to rise a bit too long (while waiting for the oven to heat), but still tasted lovely. The practice loaf was perfect. Thank you for sharing this great recipe!
You’re welcome Heidi! So glad you love this bread so much!
Can I make dinner rolls put of one of the loaves?
How many rolls would I divide a loaf into?
We haven’t tried making this recipe into rolls but you could try dividing one of the loaves into about 8 rolls, let them rise, and then baking for about 20 minutes or until golden on top. We would love to hear how it turns out for you!
I just love your recipes. They are simple and almost always contain ingredients I have in my pantry. Even on the days I don’t feel like cooking, I get your post and feel inspired.
In making the potato bread, can I assume it’s okay to only make one loaf. The recipe is easy to “half”.
Thank you so much, I’m glad you’ve loved the recipes Laura! I can’t see any reason this recipe can’t be halved, let us know how it goes!
Hi, I have a problem with yeast. Could I use baking powder or soda instead.
We have only made this as written. If you’re looking for a savory bread without yeast, I would suggest our cheese bread here. It’s very versatile, you can leave the cheese out or make other additions to the cheese bread.
I haven’t tried this recipe yet….
My thought is, that you should mention not to use salt while cooking the potatoes, since the water would be used to help the yeast rise and supposedly yeast doesn’t like salt….
Just a suggestion, thanks!
JR
Thank you for sharing your tip Judith!
I have quite a lot of instant potatoes (covid) I wonder if I can use these instead of actual potatoes….
I haven’t tried this with instant potatoes so I can’t say for sure but I’d love to hear how it turns out for you.
I just love your recipes! Before I go to find other recipes I go to you to see if you have it. In most cases you do.
Your Chili recipe is delicious! I have b en asked to bring “my” Chili to numerous places! (Crock Pot Chili
Thank you so much for sharing your recipes with all of us!
Jo Ann MacMillan
I’m so glad you’ve loved the recipes Jo Ann, thank you so much for following!
Hi, can you do the Potato bread in a bread machine?
thanks!
Ooo, we have never tried but would love to hear if it works for you, Donita!