Rating: 4.11 stars
19 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary test

prep:
25 mins
cook:
35 mins
additional:
2 hrs
total:
3 hrs
Servings:
30
Yield:
2 loaves
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • In a mixing bowl, combine warm water and yeast; let stand for several minutes.

  • Stir in mashed potatoes, sugar, butter, and salt; mix well.

  • Stir in enough flour to make a soft dough.

  • Turn dough out onto a floured surface and knead 5-8 minutes, or until dough is smooth and elastic, adding flour as needed.

  • Place dough in bowl, cover, and let rise 1 hour. Punch dough down, divide in half, and shape each half into a loaf.

  • Place in 4 x 8 loaf pans, cover, and let rise 30-45 minutes, or until doubled.

  • Bake 30-35 minutes, or until lightly browned. Cool on wire rack.

Tips

* 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

85 calories; protein 2.3g; carbohydrates 16.4g; fat 1g; cholesterol 2mg; sodium 239.6mg. Full Nutrition
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Reviews (20)

Most helpful positive review

Rating: 5 stars
03/20/2017
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, I decided prepared potatoes would be the best. I did not hand knead, but used my KitchenAid mixer to knead the dough on speed 2 for about 3 minutes. The recipe produces a rich flavor and a soft, almost moist texture. While the loaves are a little on the small side, they would be perfect for toast and jam or breakfast breads, or just to eat slathered with butter. Additionally, I brushed the tops with butter directly after removing them from the oven, to accomplish a soft buttery top. (I do this with almost all of my bread recipes) Read More
(9)

Most helpful critical review

Rating: 3 stars
01/07/2016
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 cup of those, or use one cup of t he granules which would see to take up all the liquid. I chose to hydrate the potatoes. However the flavor was very good and the bread is nice and soft. This recipe did not make very large loaves. Read More
(5)
19 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/19/2017
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, I decided prepared potatoes would be the best. I did not hand knead, but used my KitchenAid mixer to knead the dough on speed 2 for about 3 minutes. The recipe produces a rich flavor and a soft, almost moist texture. While the loaves are a little on the small side, they would be perfect for toast and jam or breakfast breads, or just to eat slathered with butter. Additionally, I brushed the tops with butter directly after removing them from the oven, to accomplish a soft buttery top. (I do this with almost all of my bread recipes) Read More
(9)
Rating: 3 stars
01/07/2016
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 cup of those, or use one cup of t he granules which would see to take up all the liquid. I chose to hydrate the potatoes. However the flavor was very good and the bread is nice and soft. This recipe did not make very large loaves. Read More
(5)
Rating: 3 stars
11/12/2017
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 bread over the course of time (family owned bakeries), and the ratio seemed off to me, but , if you make this with dry flakes, your bread will be TOO DRY, will take forever to rise, and your best bet would be to use a Kitchen Aid to knead it as it would be a real pain to try to get this to work for you with dry potato flakes. Your liquids would virtually be sucked out of the equation. My suggestion would be to follow suggestions involving making the mashed potatoes and using a cup of already made mashed potatoes OR adding more liquid if you've progressed forward and realized this wasn't working out for you. I agree that it can use a bit more sugar. This recipe has 4 1/2 cups of flour when approximately 3 cups makes a loaf. I just think that there isn't clarity in the ingredient category which can be clarified better as stated by other reviewers. Regardless, if you wait long enough, your bread will actually rise if you made it the way it seemed to direct, but it might not produce the kind of bread you were hoping to achieve. Read More
(3)
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Rating: 5 stars
10/24/2015
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 it. I now switch out 2 cups of the AP flour for whole wheat flour for a nuttier flavor. Super easy recipe to follow and has turned out perfect every time I've made it. Read More
(1)
Rating: 4 stars
04/09/2020
Recipe is good with one exception..... the 1 cup of potato, should say 1 cup of prepared mashed potatoes. i actually used almost all flour.... just a bit left did not had to add any extra. Read More
(1)
Rating: 4 stars
11/22/2015
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. Will probably make again. Read More
(1)
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Rating: 5 stars
08/08/2017
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. Read More
Rating: 5 stars
09/17/2021
I thought this was a great recipe, except for the wording in the ingredients. I used the dry potato flakes for the bread and didn't look at the reviews until the dough was rising. However! I did have decent luck by not using the full amount of flour while making the dough, and allowing the dough to rise a little while longer than the recipe called for. I would guess I ended up only using 2.5 cups of flour. I stopped adding flour when the dough seemed like I could knead it without sticking to it a lot. At that point I kneaded the dough until it felt right. I would say I let the dough rise about 1.5-2hrs for the first rise and about 45 min for the second. I may try it again with the prepared mashed potatoes, but honestly the way it came out was pretty good! Will make again. Read More
Rating: 2 stars
03/12/2020
I wish I would have read these before I did it. I used dry flakes. Now I feel stupid and am probably ruining his favorite bread. I could cry. I hope it turns out ok. Next time I’ll try it prepared instead of flakes. Read More