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Homemade Potato Bread

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Light, tender and totally irresistible, this homemade Homemade Potato Bread is the perfect sandwich loaf! Save some mashed potatoes and bake a couple tasty loaves!

My parents went on a health kick back in the ’70s. Carob and whole grains came into the kitchen. My sisters and I begged for mushy Wonder bread; we didn’t understand this phase. We longed for good ol’ white sandwich bread, like this soft, sliceable Potato Bread Recipe.

Two slices of potato bread with a pat of butter and a red handled knife on a decorative wite plate

Homemade Potato Bread

On occasion, though,  my mom would pick up a loaf of fluffy potato bread from the market. Those memories were my inspiration for this homemade potato bread made with mashed potatoes. And it was seriously one of the best bread recipes I’ve made in years. Mashed potatoes replace some of the flour in this bread recipe, and from there some magic happens. With a yellow tinge from the addition of potatoes and even a vague potato undertone, this potato bread is perfect for sandwiches or just simply smeared with butter.

Homemade Potato bread on a white ceramic platter

Potato Bread Recipe: The Ultimate Sandwich Loaf

I would call this the ultimate sandwich loaf. Soft and slightly sweet, it’s perfect for any fillings: pb and j, ham and cheese, whatever. Hubby got home from work early and I told him he had to sample a slice. I knew he’d confirm my review.

I rarely eat white bread, but I even smeared it with a thick layer of soft butter. Twice. Heavenly. If you’re a bread baker, you must try this. If you’re not, you still must try it. Unfortunately, the dough is quite sticky and really needs to be kneaded in a stand mixer or in a bread machine. But you can always borrow one, right?

Overhead view of potato bread slices on a decorative white plate

Tips for Making Yeast Bread

If you’re new to making yeast bread, there’s a little trial and error, but an even less than perfect loaf can taste fabulous! There’s the kneading, proofing, and baking. You’ll be captivated by the smell of bread baking in the oven, so it’s definitely worth a try!

  • First, and foremost, you must use fresh yeast (not expired). If the yeast is old or inactive, your bread will not rise properly. 
  • To test if your yeast is active,  put some warm water (110-115º, no hotter) in a small bowl. Add a little sugar, mix, then add a small amount of your yeast and mix again.  Let it rest and in a few minutes you should see the yeast become foamy. If this doesn’t happen, you will need to purchase fresh yeast. Most packets and jars have expiration dates, but yeast can “expire” before the date if not stored properly.
  • Once you know you have fresh yeast, you can start the mixing process. Follow your recipe’s directions on what order to add and mix your ingredients. PRO-Tip:If you need to proof the yeast in water (a typical instruction unless you’re using instant yeast), the water temperature should be 105-115º. Hotter than that will kill some or all of the yeast. Use a cooking thermometer to double check the temperature. Since instant yeast is mixed with the flour and other ingredients first, the water can be a bit hotter, 120-130º according to Bob’s Red Mill, but I still aim for 120º or less.
  • Bread can definitely be mixed and kneaded by hand, but if you have a stand mixer, using the paddle attachment, then dough hook to knead, saves time and effort. Just keep an eye on your mixer so it doesn’t overheat.
  • Usually breads have to rising periods, also known as “proofing.” The times listed are suggestions, most times you’ll want the dough size to double. It’s important not to overproof or underproof!
  • Proof in a warm spot in your kitchen. If it’s too hot, your bread will rise too fast and the texture may not be ideal and the flavors that occur with a slower rising will be lacking, too. PRO-Tip: 85º is the ideal temperature for proofing.
  • Bake according to your recipe’s instructions. PRO-Tip: If you’re unsure if your loaf is done, use an instant read thermometer and look for an internal temperature of 190º. Then make sure to enjoy your freshly baked bread with some butter or jam!

How to Store Yeast Bread

Wondering how to store this Simple Potato Bread? Once it’s cooled, it will keep for 3-4 days at room temperature. If there’s a cool, dry, dark space in your kitchen, that would be ideal. Any longer than that, place the bread in a freezer-grade Ziploc bag or wrapped in plastic, then foil for up to 3 months. Let your bread defrost in the bag so it doesn’t dry out.

Is Potato Bread Gluten-Free?

The name of this bread might be misleading, but since regular, all-purpose flour is one of the main ingredients, this bread is not gluten-free.

Frequently Asked Questions About How to Make Potato Bread

Can You Use Instant Potatoes to Make Mashed Potatoes for this Potato Bread Recipe?

Yes, you can definitely use Instant Potatoes to make the mashed potatoes needed in this recipe. Don't add butter or buy a flavored variety.  Plus, check the amount of sodium per serving as you may need to decrease the salt in the recipe if the instant potatoes are salty.

Is Potato Bread Healthy?

Potato bread has more fiber and protein when compared to whole wheat bread due to the addition of potatoes. Plus,  it's also a source of zinc, iron, and potassium. But the addition of the potatoes also increases the number of carbohydrates in the loaf.

Why Do You Refrigerate the Dough Overnight?

The slower rise or retarding of the bread dough in the refrigerator allows the yeast to build deeper flavors and provides a better texture than proofing at a warm room temperature. Refrigerate for 12-18 hours for the best results. The dough should be covered with plastic while in the refrigerator so the surface does not dry out.

More Bread Recipes You’ll Love:

Potato Bread Ingredients:

Add these ingredients to your shopping list. You’ll be set to make this marvelous Homemade Potato Bread Recipe!

  • Instant Yeast (I prefer Red Star Platinum yeast)
  • Sugar
  • Potatoes (about 1/2 pound to mash)
  • Butter
  • Salt
  • Eggs
  • All-purpose flour (6 1/2 cups)

This recipe was first shared in October 2013. The photos and text were updated in 2020.

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Homemade Potato Bread

A delectable Potato Bread Recipe that's ideal for sandwiches or anytime you want a fabulous fresh loaf of yeast bread.

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Yield 2 loaves


  • 1 tablespoon instant yeast (I love Red Star Platinum yeast)
  • 1/2 cup sugar
  • 1 1/4 to 1 1/2 cups lukewarm water or potato water (boiling water from potatoes). Use the larger amount of liquid in drier, winter months
  • 3/4 cup (12 tablespoons) butter, at room temperature
  • 2 1/2 teaspoons salt
  • 2 large eggs
  • 1 cup mashed potatoes (from about 1/2 pound potatoes)
  • 6 1/2 cups all-purpose flour (King Arthur preferred)


  1. Beat together all of the dough ingredients, using the paddle attachment of your stand mixer for 4 to 5 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl as needed. The mixture should start to become smooth and a bit shiny.
  2. Switch to the dough hook, and knead the dough at medium speed (only if your mixer will tolerate it) for 7 minutes, stopping to scrape the dough into a ball a couple of times during the process.
  3. Scrape the dough into a ball (it will be sticky), and place it in a lightly greased bowl, then cover with greased plastic wrap. Refrigerate overnight or for up to 24 hours.
  4. Remove the dough from the refrigerator, divide it in half, and shape into 9-inch logs. Place each into greased 9 x 5-inch bread pans.
  5. Cover the pans with lightly greased plastic wrap, and allow the dough to rise until it comes about 1" over the rim of the pan. Since the dough is cold, this will take anywhere from 2 to 4 hours. Preheat the oven to 350°.
  6. Bake the loaves for 25 minutes. Tent with aluminum foil, and bake for an additional 15 to 25 minutes, until the bread is a deep golden brown, and a digital thermometer inserted into the center of one of the loaves registers at least 190°F.
  7. Remove the bread from the oven, let rest a couple of minutes in pans before removing from pans to rack to finish cooling


Note that total time to make this bread must consider how long you refrigerate your bread dough. It's well worth doing for at least 12 hours!

Adapted from King Arthur Flour

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Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 123Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 12mgSodium: 194mgCarbohydrates: 25gFiber: 1gSugar: 3gProtein: 3g


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71 comments on “Homemade Potato Bread”

  1. Your loaf looks amazingly fluffy, who knew potatoes were capable of such magic? 😉 It’s easy to see why you enjoyed this bread so much!

  2. You convinced me: I’ll borrow a bread machine to try your potato bread.

  3. A beautiful loaf of bread! Good to remember when there are some leftover mashed potatoes:@)

  4. what a beautiful loaf of bread.. i love to try it too

  5. The bread sounds amazing. I have been holding on to a bread recipe with potatoes and your post now beckons me to bake a bread 🙂

  6. Potato bread is a perennial favorite in our house, as well…this loaf would make 5 people I know very, very happy. It looks wonderful, Liz. 🙂

  7. Yep, I’d slather mind with butter….twice….too! It looks amazing. I’ve never in my life made a loaf of bread that came out that beautifully, Liz. You are so very gifted. Did you see that Wonder Bread’s back? Flower Foods bought them and are putting the loaves back on the shelves. Ah, the memories. 🙂

  8. Oh, yes indeed. Slathered with butter even better. Gorgeous and perfect loaf. It’s sitting there so perfectly just beckoning me. why are you so far away, my fabulous friend?:)

  9. My parents were on that health kick too and I remember going to get Wonder bread from the neighbors, lol, who wanted that nasty whole wheat bread!?!
    Your bread looks perfectly baked Liz!
    I really enjoyed meeting you in Seattle, how fun was that weekend ;). I hope our paths cross again some day soon!

  10. Just yesterday, my daughter and I were debating buying a loaf of potato bread, she wanted it as it looked so good – but yours looks better – so light and fluffy! WOW!!!

  11. I love potato bread it is always so moist and tasty. I haven’t made any in a very long time. Maybe I should get with the program!

  12. What a beautiful loaf! We love potato bread so I’m putting this on my ever-growing list of recipes to make. Thanks for sharing Liz!

  13. I will go into an immediate carb coma when I bake this, because it will be irresistable! Nice TwelvesLoaves choice!

  14. This bread…is beautiful! It looks soft and delicious!

  15. I love this recipe! I’m a huge bread baker and often eat far too much of it, admittedly – but I’m ok with that. I’m definitely adding this to the arsenal of recipes. Thanks, Liz. Can’t wait to try it.

  16. Oh I have not had potato bread in a while. Oh gosh, I remember that carob phase in the 1970’s. My mom tried to say it was a substitute for chocolate – but it didn’t come close!

  17. I always wonder how potato bread is made, and now I see you put mashed potatoes. We usually buy same kind of bread, but I’m very interested in homemade potato bread. Looks so delicious. I love potato and can’t resist the thought. 🙂

  18. That’s such a beautiful and perfect loaf of bread! Would love a slice or two of this slathered with butter. Thanks for sharing Liz:)

  19. Oh wow! 🙂 I’ve never made potato bread, but looks like I need to!

  20. Twice? I adore freshly baked bread smeared with butter…but I dare not do it too often! Your bread looks absolutely perfect Liz, I’d definitely love to make this but alas I have no potatoes at home…

  21. We used to get that packaged potato bread too Liz. I thought it was wonderful because my mom always made all of our bread and, like you, I thought I’d died and gone to heaven when I got packaged bread, so crazy! This potato bread looks just wonderful, I would have eaten way more than two slices …………

  22. My parents did the exact same thing and when we’d have French toast for breakfast (a very rare treat) my father would tell us that a sprinkle of salt and pepper on the toast was so much better than a good pour of maple syrup. And when we had weet-bix for breakfast he’d tell us to put a spoonful of wheatgerm on them instead of sugar! We were not impressed. I love the sound of your potato bread served warm with lots of butter. I hope you’re having a good time with your parents xx

  23. You poor thing having to eat so well so young 😉 I never made a potato bread, not sure i have tried it. I am curious. have you had potato donuts? This bread looks great and will add it took my list of things to make.

  24. I’ve always wanted to try potato bread and now have the perfect recipe 🙂

    Choc Chip Uru

  25. Oh my. Bread can’t get any more perfect than that!

  26. Ahhh carob and whole grains…Reminiscent indeed of the 70s…Some good times with my health conscious sister…Anyway, back to the present and your scrumptious looking potato bread. I do have a bread machine. And am looking forward to my own heavenly loaves of potato bread…Nothing like the aroma of baking bread to make a home – homier =)

  27. Liz: I am such a fan of bread…This one looks so fluffy!!!! I could not be nearby that loaf, definitely!

  28. Here’s another delicious reason for me to break out the dough hook for my mixer. Warm bread and butter; heavenly!

  29. I just printed this recipe out and I’m aiming to make it this weekend, Liz. Wow, is that ever a perfect loaf of bread! Just reading about you slathering your piece in butter made my mouth water. I’ve always wanted to make bread using mashed potatoes!

  30. Beautiful loaf of bread Liz…looks so light and fluffy…nothing like a freshly baked bread…yum!
    Have a great week 😀

  31. Wow, Liz, this bread is absolutely perfect! I can see why you both enjoyed it so much.

    I hope Katie & your dad are both feeling better. I’m sorry we didn’t have a chance to meet her or your husband. But, now that we’ve met, I know we’ll try to do it again. Maybe we can have an end of FFWD celebration in NYC! It was so wonderful to meet you – I only wish we’d had more time to talk.

  32. I made potato rolls a while back…potato bread is what I buy in the store, but the homemade version, at least mine didn’t rise as much as I would have hoped. I think it was the yeast but I was still frustrating. I think it might be time to try again. I am in Indianapolis tonight and was thinking of you.

  33. What a beautiful loaf, it looks perfect. I love bread but try to avoid it, although you wouldn’t know from some of my recent posts. Occasionally I’ll go into The Breadsmith to get something and just love it when they invite me to try a slice of one of their breads smeared with their nice creamy soft butter. Oh man, it’s like I died and went to heaven. This loaf looks like it could be a contender when slathered with the fat too or without!

  34. I have started making extra mashed potatoes just to have an excuse to make potato rolls. your loaf of potato bread looks worlds better than anything at the grocery store. I hope I have similar success in baking it. I’ll let you know!

  35. its amazing that you can use potatoes for bread but it makes complete sense and i love how it turned out

  36. How funny. I used to want that white Wonder bread too. This potato bread, however, looks and sounds delicious. Thank you for sharing it with us Liz!

  37. Your bread looks perfect! I love the challenge you’ve put out to use root veggies in bread …. I might have to link in on this one? If not, I will certainly try your’s and the many other’s recipes! This is totally my “weakness” – eek!

  38. Love the root vegetable theme for twelve loaves, Liz. Completely cracked up at your parents going on a health kick and you kids begging for wonder bread. Looking great as usual.

  39. What an absolutely picture perfect loaf of bread, Liz! My younger son was so disappointed that I made a bread with carrots….because no matter what kind of bread I keep in the house for myself, I always have to have potato bread for them. Your home baked version is just amazing….and I’m bumping it up on my to do list! (My kids thank you in advance!) : )

  40. I hardly eat any bread these days, but when I do it has to be really GOOD bread. This one is definitely in that category- it looks perfect! 🙂

  41. This just the kind of bread i want to wake up in the morning.

  42. What a beautiful loaf! I’ve never made a potato bread, so I am pinning your recipe for future reference. 🙂

  43. Looks gorgeous. Love the butter. Thinking of you.

  44. I keep hearing about potato based breads, but never got around to trying one. Love the look of it!

  45. I just want to bury my face in it.

  46. Glad I have a stand mixer with a dough hook so I can make this bread. My husband will love it.

  47. Liz!!!
    I love this bread! love the story about your being deprived of wonder bread but you didn’t miss anything. . . omg, I would love to have a slice or 2 of this! great recipe and pinned this for later to try!

  48. Lizzy, now I don’t have to search for a great Potato Bread recipe…yours tops any potato bread that I’ve seen, or the ‘store bought’ one that I’ve tasted! I love potato bread, potato rolls; something about the texture, and the taste is sooo comforting, and amazingly good!
    Thanks for sharing your beautiful bread with us, and for the superb recipe! xoxo

  49. Very soft and fluffy! Your potato bread looks perfect, Liz.

  50. Potato bread is SO good and so comforting. This looks great!

  51. Wonderful loaf of bread – so tall and proud!
    Mary x

  52. I could seriously eat that entire loaf with some butter. Looks perfect and amazing. 🙂

  53. I used to love Wonder Bread! Now? Well, I can’t remember the last time I had it – decades and decades ago (probably close to 40 years!). I love potato bread. My all time favorite hamburger buns are potato buns – hard to find in St. Louis (they’re pretty widely available in the east – Martin’s is the brand I remember enjoying). This looks like such a great recipe – definitely something I should make. Thanks.

  54. Potato Bread is theee best, Liz! I must admit, I was one of the those mothers from the 70s who packed my kids lunches with carob chip cookies and a whole host of “healthy” foods. Little did I know that most times they were tossing them and getting lunch money from my husband!

    I have taken a vow to bake bread this winter, yours look heavenly! We’ll see how far I get…

    Thank you so much for sharing…

    Just curious, would this be the same kind of dough one would use to make potato rolls too? Also, I’m having a Pasta Party over at my blog, is Linky Tools dependable? Of course you’re invited to join in on the festivities if you have any of that stuff called free time:)

  55. Sounds incredibly good, Liz. My DH would not be able to keep his paws off your bread. 🙂

  56. Whoa, this is one of those things I have to try baking one day, just to say I’ve done it.

  57. This is a perfectly made loaf of bread! Mashed potatoes have many unexpected usages in food and sweets!

  58. I remember when my grandma would bake bread and how it would smell HEAVENLY!! I know this has got to be goooood! Thanks for posting!

  59. What a gorgeous loaf! You know I could make a meal out of this, right? I’m a carboholic!

  60. By ar our favorite bread! Never made it at home before!!!Pinned for later

  61. If you don’t have real mashed potatoes you can use instant potatoes. I’ve used garlic flavor or cheese flavored instant potato packs. I omit the salt in the recipe, since the instant potatoes have so much salt. The pack makes 4 – 1/2 cup servings so I get 4 loaves of bread. Family and friends loves when I make potato bread.

  62. This is one of those times when I wish I wasn’t eating keto! Potato bread is a favorite bread of mine. Yours looks perfect! I’ll save this for when I’m ready for a delicious treat.

  63. this bread has a fabulous texture and I love how potato bread stays fresh longer than other delish!

  64. This homemade potato bread looks so perfect! I have a gluten free version that’s a favorite in our house!

  65. The texture is spot on – we all love this bread!

  66. I’ve had potato rolls and they were amazing, and this bread was the same! Seriously delicious!

  67. I love this bread Liz and your tips are great. I’ve never made potato bread but since my daughter is in the mood for making bread maybe she will want to tackle this. Stay safel!

  68. I love potato bread! And I (for some inexplicable reason) haven’t been making bread during this pandemic, even though with all the home time, I should be. I see potato bread in my future!

  69. Potatoes always seem to enhance baked goods. This recipe is calling to me. 🙂 ~Valentina

  70. My grandmother would always utilize her leftover mashed potatoes for bread. I need to make some sandwich bread today for the weekend isolation outing. 🙂

  71. Stunning loaf Liz! She is a beauty. Can’t wait to give your potato bread a try. We do have yeast and we are running low on bread.

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