Print Add to Collection

Easy Potato Bread Recipe

A tender potato bread that is light, makes great toast, and is super easy to make. These loaves freeze well.
Prep Time 2 hours 30 minutes
Cook Time 45 minutes
Total Time 3 hours 15 minutes
Servings 3 loaves
Author Marye Audet-White


  • 3 1/2 c milk
  • 1/3 c sugar
  • 1/3 c unsalted butter
  • 2 tsp salt
  • 1/4 c instant mashed potato flakes (not reconstituted)
  • 2 pkgs (4 1/2 teaspoons) dry yeast
  • 1/4 tsp ginger (activates the yeast)
  • 1/2 c warm water
  • 10-11 c flour
  • 3 tbs cornmeal or so


  • Scald milk by bringing it just to boiling.
  • Pour the hot milk into a large bowl and add the sugar, potato flakes, butter, and salt.
  • Let cool to lukewarm.
  • Sprinkle yeast and ginger over 1/2 c warm water.
  • Set the mixture aside for about five minutes.
  • Add yeast and 4 cups flour to milk mixture.
  • Beat 2 minutes with an electric mixer at medium speed, or until batter is smooth.
  • Mix in flour, a little at a time, until the dough leaves the sides of the bowl.
  • Turn out on lightly floured counter and let rest 15 minutes.
  • Knead until smooth, about 10 minutes.
  • The dough will feel like playdo and be only slightly sticky.
  • Place the dough in a greased bowl, grease the top, and let rise in a warm spot for 1 1/2 -2 hours.
  • Punch down dough and let rise for 45 minutes.
  • Turn out on counter and divide in 3 parts.
  • Gather into round balls and let rest 10 minutes.
  • Grease 3 loaf pans.
  • Sprinkle them with cornmeal.
  • Shape dough into loaves and place in pans.
  • Cover with a tea towel and let rise until doubled, about an hour.
  • Bake at 375 for 45 minutes.
  • This bread freezes well.