Go Back

Fluffy Potato Bread

Jessica T. Brown
This homemade Potato Bread is fluffy, tender, and slightly sweet with a golden crust.
Made with real mashed potatoes, it yields two loaves that are perfect for sandwiches, toast, or freezing for later enjoyment.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Chill Time: 1 hour 5 minutes
Total Time 2 hours 10 minutes
Course Bread
Cuisine American
Servings 2 loaves

Equipment

  • 1 Medium Pot
  • 1 Potato Masher
  • 1 Stand Mixer with Paddle & Dough Hook
  • 2 9x5-inch Loaf Pans
  • 1 Large mixing bowl
  • 1 Wire Rack

Ingredients
  

  • ½ lb 225 g russet potatoes
  • 1 cup 240 mL warm milk (110–115°F)
  • ¼ cup 50 g granulated sugar
  • 1 packet 7 g / 0.25 oz instant yeast
  • 5½ cups 660 g all-purpose flour
  • 2 tsp salt
  • ⅓ cup 75 g unsalted butter, softened
  • ½ cup 120 mL reserved potato cooking water

Instructions
 

  • Prepare the Potatoes: Peel the russet potatoes and slice them into half-inch rounds for even cooking.
    Place the pieces into a medium pot, then pour in enough cold water to cover them by about an inch.
    Bring the pot to a boil over medium-high heat and cook until the potatoes are fork-tender, usually about 10 minutes.
    Before draining, carefully measure and reserve ½ cup of the starchy potato water—it adds both flavor and moisture to the bread.
    Drain the potatoes completely, then mash them until perfectly smooth and lump-free using a potato masher.
    Measure out exactly 1 cup of the mashed potatoes and let them cool slightly for 5–10 minutes to avoid overheating the yeast.
    Set aside any extra mashed potatoes for another use.
  • Step 2: Make the Dough Base: In the bowl of a stand mixer, combine the warm mashed potatoes, potato water, milk heated to about 110–115°F, sugar, and instant yeast.
    Whisk gently until everything is blended and the yeast is evenly dissolved.
    The warmth of the mixture is key—it should feel warm but not hot to the touch, ensuring the yeast activates properly without being killed.
    Once the liquids look smooth, add the all-purpose flour, salt, and softened butter.
    Switch to the paddle attachment and mix on low speed until the ingredients come together into a rough, shaggy dough.
    This stage is just about combining—don’t overmix yet.
  • Knead the Dough: Remove the paddle and attach the dough hook to your mixer.
    Start kneading on low speed, allowing the dough to develop structure and elasticity.
    Continue kneading for about 5–8 minutes, checking periodically with the windowpane test: pinch off a small piece and gently stretch it between your fingers.
    If the dough stretches thin enough to let light pass through without tearing, it’s ready.
    If it breaks easily, knead for another minute and test again.
    The finished dough should feel tacky but not sticky, smooth, and strong.
    This step builds the gluten network that gives the bread its soft, chewy structure.
  • First Rise: Lightly oil a large mixing bowl and transfer the kneaded dough into it, turning once to coat the surface with oil.
    This prevents sticking and keeps the dough moist during rising.
    Cover the bowl loosely with plastic wrap, a damp towel, or a reusable cover.
    Place the bowl in a warm, draft-free spot such as an oven with the light on or near a sunny window.
    Let the dough rise undisturbed until it has doubled in size, which usually takes about 45 minutes.
    This stage allows the yeast to feed, producing gas bubbles that make the bread light and airy.
  • Shape the Loaves: Once risen, gently punch down the dough to release the built-up gas without deflating it completely.
    Turn the dough out onto a lightly floured surface and divide it evenly into two pieces, about 700 g each for accuracy.
    Working with one piece at a time, flatten it into a rectangle roughly 9x6 inches.
    Starting from the long edge, roll the dough tightly into a log, tucking the edges slightly and pinching the seam closed at the bottom.
    Shape it into a neat loaf about 9 inches long, then place seam-side down in a greased 9x5-inch pan. Repeat with the second loaf.
  • Second Rise: Loosely cover the loaf pans with plastic wrap or a clean kitchen towel to prevent drying.
    Let the shaped loaves rest in a warm spot for about 20 minutes, or until they appear well-puffed and almost doubled.
    This short rise allows the dough to relax and fill the pan evenly, ensuring a smooth dome-shaped top.
    During this stage, preheat your oven to 350°F (175°C) so it’s ready by the time the dough finishes rising.
    Don’t let the loaves over-proof—if they rise too much, they may collapse in the oven. The dough is ready when it springs back slowly when touched gently.
  • Bake and Cool: Place the risen loaves on the center rack of the preheated oven and bake for 35–40 minutes, or until the tops are golden brown and the internal temperature reaches about 190–200°F.
    The bread should sound hollow when tapped lightly on the bottom.
    Remove the pans from the oven and let the loaves cool in their pans for 5–10 minutes to set the structure.
    Then carefully transfer them to a wire rack to cool completely—this prevents soggy bottoms.
    Slice once cooled, or store in an airtight container at room temperature for 3–5 days. For longer storage, freeze one loaf for later.

Notes

  • Save the potato water: Always reserve ½ cup of the starchy boiling water before draining. It enhances flavor, keeps the bread moist, and gives it that signature tender crumb.
  • Smooth mashed potatoes matter: Lumps can ruin the bread texture. Use a masher or ricer for the creamiest results before adding them to the dough.
  • Check dough readiness: Use the windowpane test to make sure your dough is strong yet elastic before shaping. This ensures fluffy, well-risen bread.
  • Use a food scale: Weighing the dough before shaping guarantees two evenly sized loaves that bake consistently.
  • Knead by hand if needed: No stand mixer? You can knead by hand—just expect to work the dough for 8–10 minutes until smooth.