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Potato Bread from Idahoan®

Rated as 4.18 out of 5 Stars
45

"If you've ever tried potato bread, you know that the addition of mashed potatoes makes for some nice, soft bread and, unlike a lot of homemade breads, these loaves stay soft for a surprising number of days."
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Ingredients

3 h servings 80
Original recipe yields 30 servings (2 loaves)

Directions

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  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, combine warm water and yeast; let stand for several minutes.
  3. Stir in mashed potatoes, sugar, butter, and salt; mix well.
  4. Stir in enough flour to make a soft dough.
  5. Turn dough out onto a floured surface and knead 5-8 minutes, or until dough is smooth and elastic, adding flour as needed.
  6. Place dough in bowl, cover, and let rise 1 hour. Punch dough down, divide in half, and shape each half into a loaf.
  7. Place in 4 x 8 loaf pans, cover, and let rise 30-45 minutes, or until doubled.
  8. Bake 30-35 minutes, or until lightly browned. Cool on wire rack.

Footnotes

  • * Or try one of our flavored varieties to add some extra flair.
  • ** 1 package active dry yeast equals 2 1/4 teaspoons yeast.
  • Related products:
  • Original Mashed Potatoes

Nutrition Facts


Per Serving: 80 calories; 1 15.3 2.1 2 239 Full nutrition

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Reviews

Read all reviews 11
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I too was confused at first whether the recipe called for dry flakes, or prepared instant flakes. Having made other bread and cake recipes using potatoes, and looking at the water to flour ratio...

Most helpful critical review

I was confused by the recipe. The only Idahoan potatoes I'm familiar with are instant granules. If this is the one that was meant, the confusion was whether to rehydrate the potatoes and use 1...

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I was confused by the recipe. The only Idahoan potatoes I'm familiar with are instant granules. If this is the one that was meant, the confusion was whether to rehydrate the potatoes and use 1...

I too was confused at first whether the recipe called for dry flakes, or prepared instant flakes. Having made other bread and cake recipes using potatoes, and looking at the water to flour ratio...

This is a good bread. Instead of kneading, I made this in my Kitchenaid mixer. I[m not sure if I did something incorrect, but I needed more water than called for. It turned out very good. Wil...

Have made this several times now. Made the first time exactly as written and it was delicious. It is sooo good toasted with butter and marmalade or jam. My son loves to make sandwiches with i...

I love this bread!! I diced & boiled regular potatoes, mashed them, & measured out 1 cup. It turned out great!! This may be my new “go-to” recipe for regular bread. Thanks for sharing!

This recipe made a very good dough but the problem came when I baked my loaves. They collapsed! I did some research and it appears the problem is the oven temp was not hot enough. The loaves ha...

I made the recipe as written and believe reviews should be left as such. The reviews are correct regarding the confusion involved in the recipe (dry flakes or already made). I've made a lot of...

Fantastic recipe! Next time I'll play with add-ins (whole wheat, flax meal, wheat germ, etc). I spritzed the oven with water and buttered the tops for the last 20 minutes. Made a lovely crust.

I added a little more sugar, 1c less flour and did the first part of the dough in my bread machine. I combined warm water, sugar and yeast and let it sit for 10min before adding the other ingred...