Homemade Potato Bread (Soft, Fluffy & Slightly Sweet)

This potato bread is tender, slightly sweet, and has a light, fluffy texture thanks to mashed potatoes in the dough. Perfect for sandwiches, toast, or just slathering with butter!

Yields: 1 large loaf or 12–14 slices
Prep Time: 20 minutes
Rising Time: 1–1.5 hours
Bake Time: 30–35 minutes

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📝 Ingredients

• 1 cup (240ml) mashed potatoes (about 2 medium potatoes, cooked and mashed without butter or milk)

• 1 cup (240ml) warm water (110°F / 43°C)

• 2 tbsp unsalted butter, softened

• ¼ cup (50g) granulated sugar

• 2 tsp salt

• 2¼ tsp (1 packet) active dry yeast

• 3–3½ cups (375–440g) all-purpose flour

• Optional: 1 egg (for egg wash)

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👩‍🍳 Instructions

Step 1: Activate Yeast

1. In a small bowl, combine warm water, sugar, and yeast.

2. Stir and let sit 5–10 minutes until foamy.

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Step 2: Mix Dough

1. In a large bowl, combine mashed potatoes, butter, salt, and yeast mixture.

2. Gradually add 3 cups flour, mixing until a soft dough forms.

3. Knead on floured surface 8–10 minutes, adding remaining flour as needed. Dough should be soft and slightly sticky.

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Step 3: First Rise

1. Place dough in greased bowl, cover with a damp towel or plastic wrap.

2. Let rise in a warm spot for 1–1.5 hours until doubled in size.

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Step 4: Shape Loaf

1. Punch down dough gently.

2. Shape into a loaf and place in greased 9×5-inch loaf pan.

3. Cover and let rise again 30–45 minutes until slightly above the pan edge.

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Step 5: Bake

1. Preheat oven to 375°F (190°C).

2. Optional: Brush top with beaten egg for a golden crust.

3. Bake 30–35 minutes, until top is golden and bread sounds hollow when tapped.

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Step 6: Cool

• Remove from pan and cool on wire rack at least 20 minutes before slicing.

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✨ Optional Variations

• Add 1–2 tsp garlic powder or herbs for savory potato bread

• Mix in ½ cup shredded cheese for cheesy potato bread

• Use sweet potato for naturally sweet bread

• Sprinkle oats or seeds on top before baking

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🧊 Storage

• Room temperature: 2–3 days in airtight bag

• Refrigerate: up to 1 week

• Freeze slices individually up to 2 months

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💡 Tips for Perfect Potato Bread

• Mashed potatoes should be cooled to avoid killing yeast.

• Use warm (not hot) water for yeast activation.

• Knead enough for a smooth, elastic dough.

• Let bread cool completely for best slicing.

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If you like, I can also give you:

• 🥔 Sweet Potato Bread

• 🥖 Garlic Herb Potato Bread

• 🧀 Cheddar Potato Bread

• 🍞 Potato Dinner Rolls

Which variation should I give next?