mashed potato bread 2

So, who is STILL eating leftover turkey sandwiches? No matter how many people we have at our house on any holiday, we always have leftovers.  Apparently I have this slight propensity to make a little too much food.  Like, enough to feed double the amount of people in attendance.  This is a great problem to have because then it means I don’t have to do any cooking for daaaaaays.  Except, I’m me.  I can’t go even 1 day without cooking or baking SOMETHING!  So, here I am making my 3rd loaf of mashed potato bread, in 3 days.  I kid you not, I have made 3 loaves of this stuff since Thanksgiving.

mashed potato bread 1

This bread serves many purposes.  But my 2 favorite are:

1. It uses up leftover mashed potatoes.  I can only eat so many leftover mashed potatoes before I need to start repurposing them. And, what’s better than turning 1 carb into another carb?   I’m going to make a few more loaves of this bread and freeze them to enjoy in the months to come.

2. It is a wonderful sandwich bread.  Now, I’m not a huge sandwich fan. I much prefer to eat my bread fresh out of the oven, maybe spread with salted butter.  But, if I HAD to eat a leftover turkey sandwich, I can’t think of any other bread I’d prefer to eat it on.

mashed potato bread 3

I tried a few other mashed potato bread recipes before I found this one.  This is by far the best one, BY FAR!  The bread is moist and dense, but fluffy and light.  Totally makes sense, right?!?!  This loaf is probably most similar to a potato bread you would buy in the store.  The crust gets a nice golden brown, while the inside has beautiful little air pockets.   Oh, and not only is this totally delicious, it is way easy.  You do need a stand mixer because the dough is really sticky.  Mix, knead, rise, shape, rise, bake.  6 easy steps, and a machine does the hard work for you.  Enjoy!

Mashed Potato Bread

Mashed Potato Bread


  • 2 tsp instant yeast (1 packet)
  • 1/4 cup sugar
  • 3/4 cups lukewarm water
  • 6 tbsp vegetable oil
  • 1 1/2 tsp salt
  • 1 large egg
  • 1/2 cup mashed potatoes (I used leftovers from my Brown Butter Mashed Potatoes )
  • 3 – 3 1/2 cups all-purpose flour


Add the yeast, sugar, warm water, salt and vegetable oil to the bowl of your stand mixer. Mix together and let sit for a few minutes. Add the egg and mashed potatoes and mix in (using the paddle attachment). Add in the flour, mix for 5 minutes. Switch to the dough hook and knead for another 5 minutes. Add more flour if it’s too sticky. Scrape down the sides of the bowl a couples times during the kneading.

*The dough should be sticky, but manageable. I used exactly 3 1/2 cups flour to get a dough consistency I liked.

Scrape the doughnut of the bowl and into a ball (use flour on your hands so the dough doesn’t stick). Place the dough ball in a lightly greased bowl or large (greased) plastic bag. Set at room temperature for 2 hours, until it’s doubled in size. OR refrigerate overnight, or for up to 24 hours.

Dump the dough onto a floured counter OR remove the dough from the refrigerator and shape it into a log. Place the log in a lightly greased 9″ x 5″ loaf pan.

*It’s not necessary to punch the couch down or knead it. Just dump it and shape it.

Set the loaf pan aside and allow the dough to rise until it’s crowned about 1″ over the rim of the pan. This will take anywhere from 2 to 4 hour (depending on if it was previously refrigerated and the temperature of your kitchen.

Preheat the oven to 350°F.

Bake the loaf for 25 minutes. Tent with aluminum foil, and bake for an additional 15 to 20 minutes, until the bread is a deep golden brown.

Remove the bread from the oven, and place the pan on a rack. After 5 minutes, gently turn the loaf out onto the rack to cool completely.

Store the cooled loaf in an air tight container at room temperature for several days. or wrap your loaf in plastic wrap and freeze it for a few months. Just thaw at room temperature for a few hours before eating.

*Slice your loaf before freezing. No scientific reason, I just think it works better that way. Slice into 12-16 slices, depending on who thick you like it.


Recipe adapted from King Arthur Flour