This buttermilk potato bread recipe is a great way to use leftover mashed potatoes. It’s flavorful, moist, and fluffy on the inside with a golden-brown crust – perfect for sandwiches or toast!
I used to buy our bread at the store. But one day I ran out of bread, and I thought that it couldn’t possibly be that difficult to make. So, I attempted my first batch of homemade bread using an easy bread recipe like this one and while it was good, I wasn’t sure I wanted to keep making my own.
My second batch of homemade bread was this Potato Buttermilk Bread recipe. One slice and I was hooked! It was SO delicious and suddenly I didn’t mind the little bit of work that it took to make.
However, what SOLD me on never buying store-bought bread again was this:
Unbleached enriched wheat flour, buttermilk, sugar, yeast, soybean oil, salt, water, wheat gluten, calcium propionate, monoglycerides, calcium sulfate, citric acid, soy lecithin, calcium carbonate, datem.
In a single store-bought loaf of bread, there are more ingredients listed that I DON’T know than I DO know.
Since then, baking bread has been part of my regular routine. I‘ve made my No-Knead Overnight Artisan Bread, 90-Minute Man Bread, Oatmeal Bread, No-Yeast Bread, and even my Whole Wheat Einkorn Sourdough Bread…All of which I know you’ll love in addition to this amazing recipe for Buttermilk Potato Bread!
POTATO BUTTERMILK BREAD
Not only is this potato buttermilk bread recipe delicious, it’s also:
- Made of simple, easy-to-find ingredients
- Perfect for toast or sandwiches
- The most flavorful white bread ever
- Plus, it has a nice firm crust! YUM!
POTATO BREAD INGREDIENTS
- Russet Potatoes, peel removed and cut into large chunks (or use leftover mashed potatoes – see recipe tips below)
- Unsalted butter
- Buttermilk
- Eggs
- Sugar
- Salt
- Active dry yeast
- Bread flour (or all-purpose flour)
- Additional egg for egg wash
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INSTRUCTIONS HOW TO MAKE POTATO BREAD
Step 1: In a large saucepan, boil the potatoes until fork tender. Drain and either mash the potatoes in a large bowl with a potato ricer or potato masher or add the hot potatoes to a stand mixer and mix well with the butter. Alternatively, use 1 cup of leftover mashed potatoes. *
Step 2: Add buttermilk, 2 beaten eggs, sugar, salt, and yeast and mix well.
Step 3: Gradually stir in the bread flour in the bowl of a stand mixer until the dough is moist but not sticky. Knead with a dough hook on low to medium speed. Transfer to an oiled bowl, and cover with plastic wrap. Let the dough rise at room temperature until it is doubled in volume.
Step 4: When the dough has doubled in size, grease two 9 x 5 inch loaf pans. Punch the dough down, and divide it in half. On a lightly floured surface, form into two loaves. Place them seam-side down in the pans. Cover with plastic wrap and let the dough rise again at room temperature until almost doubled in size.
Step 5: Preheat oven to 375F. Brush the top of the loaves with the single beaten egg and bake the loaves until they are golden brown, about 40-45 minutes. Allow to cool on a wire rack for at least 30 minutes before serving.
*Note: Yeast wants a warm environment. If you’re making fresh hot potatoes for this recipe, add the ingredients in the order listed (the butter, buttermilk, and eggs will help cool the hot potatoes, so they do not kill the yeast). If you are using leftover mashed potatoes, warm the potatoes or the buttermilk first so that your mixture will be warm enough to activate the yeast.
POTATO BREAD RECIPE TIPS
If you have leftover mashed potatoes, you can use them for potato bread. This recipe calls for 2 potatoes, so the equivalent would be about 1 cup of mashed potatoes.
You can also freeze leftover mashed potatoes for future potato bread. Just thaw in the refrigerator before mixing up your bread dough.
To freeze buttermilk potato bread, wrap the bread loaves individually in plastic wrap and place them in freezer bags, or slice before freezing to easily pull out the amount of bread that you need.
TO SERVE POTATO BUTTERMILK BREAD
Cool the potato buttermilk bread for at least 30 minutes before slicing. Then dig in! Here are a few of my favorite ways to serve potato bread:
- Perfect for piling high with sliced turkey
- It also has the perfect spongy texture for spreading jam, butter, or nut butter because of all of the little nooks and crannies in it!
- Toast a thick slice, slather it with butter, and serve with The Best Scrambled Eggs for a yummy, easy breakfast.
BUTTERMILK POTATO BREAD FAQS
Can I use leftover mashed potatoes for homemade potato bread?
Yes, if you have leftover mashed potatoes, you can use them for potato bread. This recipe calls for 2 potatoes, so the equivalent would be about 1 cup of mashed potatoes.
Is potato bread gluten free?
As written, this potato bread recipe is not gluten-free, but you could try substituting the bread flour (or all-purpose) with gluten-free all-purpose flour.
What does homemade buttermilk potato bread taste like?
The flavor is so good that Mr. Crumbs asked me to make this instead of ever buying bread, which I think speaks mouthfuls. And it doesn’t taste like potatoes – they’re just there for the texture. This bread is light and spongy! Plus, the buttermilk makes it so moist and fluffy.
Hands down, this homemade bread is a winner. It’s just melt-in-your-mouth delicious!!
Why is potato bread yellow?
The mashed potatoes give potato bread its delightful yellowish hue!
MORE HOMEMADE BREAD RECIPES
- 90-Minute Man Bread
- No-Knead Overnight Artisan Bread
- Oatmeal Bread
- No-Yeast Bread
- Whole Wheat Einkorn Sourdough Bread
- Slow Cooker Bread
- Homemade Pita Bread
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This buttermilk potato bread recipe is a great way to use leftover mashed potatoes. It’s flavorful, moist, and fluffy on the inside with a golden-brown crust – perfect for sandwiches or toast!
- Prep Time: 2 hours 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 15 minutes
- Yield: 2 loaves 1x
- Category: Breads
- Method: Oven
- Cuisine: American
Ingredients
- 2 potatoes, peeled and quartered
- 8 Tbsp unsalted butter, room temperature
- 4 tsp active dry yeast
- 2 cups buttermilk, room temperature
- 2 large eggs, slightly beaten
- 2 Tbsp sugar
- 1 ½ tsp salt
- 6 to 6 ½ cups of bread flour (or all-purpose flour)
- 1 egg, slightly beaten
Instructions
- Have all ingredients ready at room temperature. Bring a small to medium pot of water to a boil. Boil potatoes until done. Add hot potatoes and butter to a stand mixer and stir well.
- Add 4 tsp yeast + 2 cups buttermilk + 2 beaten eggs + 2 Tbsp sugar + 1 ½ tsp salt and mix well.
- Gradually stir in bread flour until the dough is moist but not sticky. Using the dough hook, knead on low to medium speed until the dough is smooth and elastic. Transfer to an oiled bowl and turn it over to coat with oil. Cover with plastic wrap and let the dough rise at room temperature until it’s doubled in volume, 1 to 1 ½ hours. (If your kitchen is too cold, you can preheat the oven to the lowest setting, then turn it off and place the dough inside.)
- When the dough has doubled in size, lightly grease two 9 x 5 inch loaf pans. Punch the dough down, divide it in half, and form into two loaves, placing them seam-side down in the pan. Cover with plastic wrap and let it rise again at room temperature until almost doubled in size, about 1 to 1 ½ hours. (If you don’t have loaf pans, you can free-form an artisan loaf on a cookie sheet).
- Preheat the oven to 375 degrees. Brush the top of the loaves with the single beaten egg and bake the loaves until they are golden brown and the bottoms sound hollow when thumped, about 40-45 minutes. Allow to cool for at least 30 minutes before serving.
- Bread can be wrapped individually in freezer bags and stored for future enjoyment!
Notes
- If you have leftover mashed potatoes, you can use them for potato bread. This recipe calls for 2 potatoes, so the equivalent would be about 1 cup of mashed potatoes.
- You can also freeze leftover mashed potatoes for future potato bread. Just thaw in the refrigerator before mixing up your bread dough.
- To freeze buttermilk potato bread, wrap the bread loaves individually in plastic wrap and place them in freezer bags, or slice before freezing to easily pull out the amount of bread that you need.
Nutrition
- Serving Size: 1 slice
- Calories: 331
Jill @ Create.Craft.Love.
I LOVE potato bread! This looks so yummy! Can’t wait to try this recipe. Thanks for sharing at the Pomp Party! Pinning to our Pomp Party board!
Naomi
Will look forward to trying this recipe!
Rachel
I love homemade bread! This looks yummy! Thanks so much for sharing at Terrific Tuesdays.
Rachel
adventuresofadiymom.blogspot.com
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Miz Helen
Hi Tiffany,
This is the best looking bread that I have seen in a while, I can’t wait to try a slice of it. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Jane
I’ve been wanting to start making my own bread instead of buying it. It really is so much more economical, and tasty! This looks like a great recipe to start on!
Stopping by from Transformation Thursday!
Tiffany
Oh, it truly is more economical. I plan to detail this fact next week!
And this recipe is great for beginners (myself included). 😉
Erin @ Making Memories
I LOVE potato bread and this looks amazing! Thanks!
Marcie Peterson
I can just smell this. Bread is my ultimate pleasure! Please come share on my linky party.
Marcie
The Pastry Chef
Saw this from Cast Party Wednesday – I love potato bread! Pinning so I can try this later. I have the same issue with buttermilk so I’m always on the lookout for recipes that use it too, lol. Thanks for sharing the recipe.
Michelle
I love potato bread! Yours looks delicious! 🙂
Marilyn
How yummy….I just pinned this and tweeted my pin! 🙂
Missy
This look so good! I think I’ll have to pin it now. 🙂 I use vinegar and regular milk as a buttermilk substitute too, it works like a charm.
Missy
Tiffany
Thanks Missy! I hope your family enjoys it as much as we do (it’s now replaced our “normal” bread recipe, lol).
Kayla
This looks like a great recipe. I love potato bread. =D MY hubby is really into bread making right now, so I’m going to pass this on to him . =D I would love for you to link up at Sweet Sharing Monday!
Tiffany
Thanks Kayla!
Donna
Hi,
I,also had a problem with using up milk before it went bad. I switched to using the powdered buttermilk in the can and it works beautifully!You just mix it with water.Solved the whole problem and can’t tell the difference. I do a LOT of baking so I know.
Christine
I read somewhere that you can freeze buttermilk and it works. Now mine never goes to waste. Plus it lasts a long time in the fridge.
sue alexander
Yummy, I love bread, cannot eat too much now. I never buy butter milk, I just make it with vinegar and regular milk, that way I always have it on hand:)
Tiffany
I’ve never considered regular milk and vinegar – thanks for the tip!
Debs
Lemon juice will work too!
Actuslly, I have a question too. Does this make two loaves or three? Because at the top you say it works out to 50c from a cost of $1.50 total, so I assumed three, but then in the directions you say make two loaves.
Tiffany
As written Debs, the recipe can make 3 average loaves. I wrote 2 in the recipe since most people only have one or two loaf pans. But those two loaves are REALLY BIG, and I usually split the dough into thirds, then make mini loaves with the third portion just to keep the loaf size normal.
Debs
Ah gotcha! Think I missed the subtleties cos I was reading late at night!
Lynn
Tiffany,
If you are making 2 loaves and one mini loaf, about how long do you cook the mini loaf?
Brandi
Thanks for sharing that tip, Sue. I wanted to make this recipe today, but was out of buttermilk. Now I can, thanks to your tip.
Thank you Tiffany for sharing your delicious recipe. I know my family will love it.
Winnie
This is something I definitely must try!
Your bread looks wonderful
I’ve used sweet potato before but never just potato
Tiffany
Sweet potato sounds like a delicious alternative. Thanks for the idea!
Lisa Isabella Russo
The bread looks great! Your photographs really feature the bread well. Thanks for the recipe!
Tiffany
Thanks Lisa! I’m a novice photographer so I appreciate the encouragement!
femmefrugality
Yay for homemade bread! And without the bread machine…I was beginning to think I was alone in my old-school practices! Haven’t tried a potato bread…will put this one on my list of to-makes!
Tiffany
LOL, you’re definitely not the only one who doesn’t use a bread machine! I sometimes wish I had one, especially for the simplicity, but the end results are worth the effort when doing it by hand.
Mike
Oh my goodness this is amazing stuff. One slice of this bread and a little bit of butter – all you need for a well rounded diet : )
AW
Drooling now! I’m a midnight baker and I can hardly ever say no to a sampling of the ends of fresh baked bread and melting butter over it. Good thing I have bread rising now! 🍞😋
j
This is my husband’s favorite bread and yours looks amazing. I want to make it as soon as our temperatures drop a bit. What amount of potatoes is that in a measuring cup? I plan on using instant (too hot-over 100 here).
Tiffany
It’s about 3/4 cup. You have my sympathy on those temperatures!! I think this is my husband’s new favorite too!
Joyce
Tiffany, I enjoyed reading your article on sourdough bread. I have been baking bread most of my adult life, but I’m venturing out into new things. You can buy powdered buttermilk at the store. It comes in a 12 ounce plastic container. It is Saco Pantry Cultured Buttermilk lend. I have used it for year because my children loved buttermilk biscuits.
Rose
It’s so easy to make Buttermilk by adding some lemon juice. Google it for the exact amount.
Barb Anderson
I use dry buttermilk for biscuits, pancakes, fritters, etc…it will work just fine for bread; mom used to make potato bread, no buttermilk; she used leftover mashed potatoes from a meal….dividing 1.50 equals .75; homemade bread or anything you make from scratch is better for the body and avoid nitrates/nitrites like they are poison…they are.
Donna.
Well, I guess I’m the only one on here that has a breadmachine! Has anyone tried this recipe in your breadmachine, maybe halving the ingredients?
MMM
Most of the time I use instant mashed potatoes added to any milk or potato water that I saved in the freezer. When you poor off the water from boiling the potatoes, cool it down and save it in the freezer. The potato water gives the bread even moisture.