Mashed Potato Bread
Use leftover mashed potatoes to create a fantastic mashed potato bread
By Yankee Magazine|Sep 28 2017|
Mashed Potato Bread
Photo Credit: Francine ZaslowUse leftover mashed potatoes to create a fantastic mashed potato bread, just made for butter and jam. If you prefer your mashed potatoes flavored with garlic, chives, blue cheese, or bacon, this recipe will give you a more flavorful bread. It’s also great for Thanksgiving leftover turkey sandwiches.
Yield
2 loaves
Total Time
2 1/2 hours (excluding rising) minutesHands-on Time
30 minutes minutes
Ingredients
3 tablespoons unsalted butter
1-1/2 cups milk
1 cup leftover mashed potatoes, at room temperature
2 teaspoons salt
1 tablespoon sugar or honey
2-1/4 teaspoon (1 packet) dry yeast
1/3 cup warm water (105° to 115°F) water
5 cups all-purpose flour
Instructions
In a saucepan, melt butter in milk. Let cool to warm (110°) or room temperature. In the bowl of a stand mixer with dough hook, combine milk mixture with mashed potatoes, salt, sugar (or honey), yeast, and warm water. Add flour and knead with dough hook (or by hand) for about 5 minutes, until you have a smooth and slightly glossy dough. Place into an oiled bowl. Cover with plastic or a clean, dry dish towel and let rise until doubled in size, about 1 hour.
Oil two 9×5-inch loaf pans. Turn dough out onto a lightly floured work surface. Divide in half and knead three or four times. Shape each portion into a rectangle, about 9 inches long. Roll each one lengthwise into a log and place seam side down into its own loaf pan. Cover with plastic or a clean, dry dish towel and let rise until doubled in size, about 1 hour.
Heat oven to 375ºF. Bake for 30 minutes, or until loaves sound hollow when tapped. Turn onto wire racks and let cool completely. Serve with butter and honey.
Made this tonight. Had a bunch of leftover potatoes so used 2 cups instead of 1, 5-1/2 cups flour and 4 tbsp of butter. It turned out great. Will definitely remain in the repertoire.