This is a reliable, soft, and fluffy homemade potato bread recipe that matches the golden sandwich-style loaf in your photo. The mashed potatoes keep it moist and tender for days.
Ingredients
- 1 medium russet potato (about 8–12 oz / 225–340 g), peeled and cubed
- 1 cup reserved potato cooking water (warm)
- 1 cup warm milk (about 110°F / 43°C)
- 2 Tbsp sugar or honey
- 2¼ tsp (1 packet) active dry or instant yeast
- ¼ cup (4 Tbsp / 57 g) butter, softened or melted
- 1½–2 tsp salt
- 4½ – 5½ cups all-purpose or bread flour (start with 4½ and add as needed)
- Optional: 1 large egg (for extra richness and softness)
Instructions
- Cook the potato
Place the cubed potato in a small pot, cover with water, and boil until very tender (12–15 minutes). Drain, reserving 1 cup of the cooking water. Mash the potato until completely smooth (no lumps). Let both the mashed potato and the reserved water cool until lukewarm. - Activate the yeast
In a large bowl (or stand mixer), combine the warm potato water, warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy. - Make the dough
Add the mashed potato, butter, salt, and egg (if using). Mix in the flour 1 cup at a time until a soft dough forms.
Knead by hand for 8–10 minutes (or 5–7 minutes in a mixer with dough hook) until the dough is smooth, elastic, and slightly tacky but not sticky. - First rise
Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size. - Shape
Punch down the dough. Shape into one large loaf or two smaller loaves. Place in greased 9×5-inch loaf pan(s). - Second rise
Cover and let rise 30–45 minutes, until the dough crowns about 1 inch above the rim of the pan. - Bake
Preheat oven to 350°F (175°C).
Bake for 30–40 minutes until the top is deep golden brown and the internal temperature reaches 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil. - Cool
Remove from the pan and cool completely on a wire rack before slicing.
Tips
- For the softest texture, use bread flour and don’t skip the potato cooking water (it’s full of starch).
- Leftover plain mashed potatoes work perfectly (use about ¾–1 cup).
- Store wrapped at room temperature for 3–4 days, or freeze slices for longer storage.
Enjoy your homemade potato bread!
