Potato Bread with Chives

5 from 1 vote
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Potato Bread with Chives – super light and fluffy bread with a crispy crust. This homemade potato bread has chives for even more flavor. Great for toast, sandwiches, with soup or chili or even just enjoy a slice with dinner.

Nothing beats fresh baked bread. It doesn’t matter if you just want toast or you want something to enjoy with your favorite Creamy Chicken Tortellini Soup. I would eat fresh bread every day.

This potato bread is so light and fluffy and makes the perfect toast, grilled cheese, or sandwich. I know it isn’t traditional, but I used it our leftover Sous Vide Corned Beef to make homemade Rueben’s.

looking down on a toasted piece of bread with butter

 

What Is Potato Bread

Potato bread is essentially just your traditional white bread that uses mashed potatoes in the dough. The potatoes help keep everything super moist and tender, but it also gets a nice and crispy crust.

It is a super light bread, so it is ideal for toast or turning into sandwiches! I added a few chives to the dough, so the bread would have a little more of a savory texture, but that is completely optional.

What Kind Of Potatoes Are In Potato Bread

The best thing to use for this recipe is leftover mashed potatoes that are cold. You can use homemade that has garlic and other flavors, or you can simply boil a few potatoes and mash them. Or if you really want to make it easy, you can make instant mashed potatoes and just let them cool. If you used a flavored mashed potato, it will just add more flavor to your bread. There is nothing wrong with a little garlic or herb flavor in your potato bread.

You only need 1 cup of mashed potatoes for this recipe, so if you are making Sous Vide Mashed Potatoes, just add in an extra potato or two and you will have enough leftovers to make this bread.

loaf of baked potato bread on cooling rack

What’s In Potato Bread

  • Active Dry Yeast
  • Warm Water
  • Sugar
  • Salt
  • All-Purpose Flour
  • Milk
  • Vegetable Oil
  • Mashed Potatoes

How To Make Potato Bread

  1. In a large bowl add warm water and then sprinkle over the yeast and salt. Mix together and let stand for about 10 minutes for the yeast to bloom and activate. This just means it will foam up.
  2. Once the yeast is activated add in the vegetable oil, salt, mashed potatoes and about half of the flour. Mix until it combined, and then add in the rest of the flour.
  3. Mix until it forms a rough dough. Now it is time to knead. You can turn it onto a floured surface or use an electric stand mixer. Knead for 8-10 minutes, adding more flour as necessary if it gets sticky.
  4. Once the dough is smooth transfer it to a well oiled bowl. Cover and let it rise for about an hour, until it doubles in size. If your house is cold, this could take up to 2 hours.
  5. Press the dough down and turn onto a floured surface. Sprinkle the chives over the top and knead the dough for about 3 minutes until the chives are evenly dispersed.
  6. Shape the dough into 1 large ball or 2 smaller balls of dough. Place on a baking sheet and cover for 30 minutes, until the dough has started to rise.
  7. Use a sharp knife, a razor blade or a lame to cut an “x” into the top of each loaf. Bake at 400º for about 35 minutes. To know if the bread is done you can use a thermometer to check the internal temperature. You want it to be between 190º-200º F, then you know it is fully cooked.
  8. Remove the bread from the oven and place on a wire rack to cool completely.
potato bread with x mark on top ready for the oven

Do I Need A Stand Mixer

Absolutely not, you can definitely do this by hand. It does take time and effort to knead the dough by hand, but that works great. Just make sure you do it long enough, until the dough is nice and smooth. Sometimes by hand can take an extra minute, so pay attention to the texture of the dough, more than the time.

If your bread is tough, most of the time the reason is the kneading. You didn’t knead the dough long enough. I get it, when you see 8-10 minutes in a recipe it seems like a long time, and after 5 or 6 minutes you think it is good enough. Trust me and set a timer. Kneading for the full time has changed the game in my bread turning out exactly how I want it.

sliced potato bread on cooling rack

How To Store Fresh Bread

When you make fresh baked bread you want it to last and not dry out and go bad quickly. To store at room temperature wrap in foil and it will stay good for 3-4 days.

You can also freeze this bread! This is great if you divide the dough into 2 loaves, you can enjoy one right away and freeze the other. Let the bread cool completely and then double wrap with a layer of plastic wrap and a layer of aluminum foil. It will keep in the freezer for up to 6 months.

Can I Use Loaf Pans

Absolutely, this will make 2 loaves of bread. Instead of shaping into 2 balls of dough, spray an 8×4 inch loaf pan with non-stick spray and spread the dough into the pans. Cover and let rise for about 45 minutes before baking. It may take closer to 45-55 minutes to bake loaves. It is best to use a thermometer to test when it has reached 190º-200º and is cooked.

close up potato bread for pinterest

More Tasty Bread Recipes

cropped close up of sliced of bread with butter
5 from 1 vote

Potato Bread with Chives

By Erin
Potato Bread with Chives – a super light and fluffy bread with a crispy crust. This homemade potato bread has chives for even more flavor. Great for toast, sandwiches, with soup or chili or even just enjoy a slice with dinner.
Prep: 10 minutes
Cook: 40 minutes
Additional Time: 2 hours
Total: 2 hours 50 minutes
Servings: 12

Ingredients 

  • 2 1/2 teaspoons active dry yeast, 1 packet
  • 1 cup warm water, about 1110º F
  • 1 teaspoon sugar
  • 2 Tablespoons vegetable oil
  • 2 teaspoons salt
  • 1 cup cold mashed potatoes
  • 1 cup milk
  • 5 1/2 cups all-purpose flour, plus more for kneading
  • 2 Tablespoons chives, minced

Instructions 

  • In a large bowl add water and sprinkle yeast and sugar over the top. Mix until combined. Let stand for 10 minutes until the yeast has foamed up.
  • Mix in vegetable oil, sugar, mashed potatoes and 2 1/2 cups of flour. Mix until everything is well blended.
  • All the rest of the flour and mix until it forms a rough dough.
  • Turn onto a lightly floured surface or use dough hook on electric stand mixer. Knead for 8-10 minutes, adding additional flour if necessary. Knead until the dough is smooth.
  • Place in a well oiled bowl and let rise for 60-90 minutes, until it has doubled in size.
    bread dough rising in a bowl
  • Punch dough down, sprinkle chives evenly over the top and knead for about 3 minutes, until the chives are evenly dispersed.
    sprinkling chives over bread dough
  • For the dough into 1 large round loaf or 2 small round loaves. Place on a large baking sheet, cover and let rise for 30-45 minutes, until it has almost doubled in size.
    potato bread with x mark on top ready for the oven
  • Preheat oven to 400º F.
  • Bake for 35-40 minutes until it is golden and cooked through. The internal temperature should be 190º-200ºF, then you know it is cooked.
  • Remove from oven and allow to cool on a wire rack.

Nutrition

Serving: 1g | Calories: 263kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 423mg | Fiber: 2g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes
Course: Bread Recipes
Cuisine: American
Servings: 12
Calories: 263
Like this recipe? Leave a comment below!

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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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3 Comments

  1. I can’t wait to try this! I buy potato bread at the store all the time, but I’ve never tried making my own. Yum!