Here's my actual mashed potato bread recipe- as you can see I didnt quite follow it...I just wing it! If you're swapping for canned potatoes, they are softer/runnier than regular mashed potatoes, so i lower the amount of milk added. I made about a double batch in the video.
Try to make the dough on the sticky side…this will make them fluffy as possible! I know I’ve got
it right when to shape the bread or buns I need flour so it doesn’t stick to my hands or counter,
but it still shapes well and its a sloppy mess.
This bread takes some intuition to make, because no one’s leftover mashed potatoes are going
to be the same consistency. If yours are loaded with butter, sour cream and cream cheese, you
could potentially leave out the butter (but add 2 Tablespoons of water to compensate liquids). If
your potatoes are very smooth and fluffy, you’ll need more flour than someone with chunky
thick ones. But the potatoes are AWESOME in this and I think you’ll enjoy it as much as we do.
Made into buns they make excellent hamburger buns!
KATES MASHED POTATO BREAD
1 cups leftover mashed potatoes
3/4 c milk (can sub 1/4 c of milk for an egg)
2 tbsp melted butter or olive oil
1/4 c sugar
1tsp salt
1 tbsp yeast
3 1/2- 4 cups flour
1- Warm together mashed potatoes, milk (if using an egg dont add yet), butter/oil, sugar and
salt. Use an immersion blender to mix until smooth if you’re mashed potatoes are rustic like
mine. You want this mixture to be just warm, not too hot or if will kill the yeast. You should be
able to hold your finger in and count to 10, or not above 105F if using a thermometer.
2- Add your yeast and mix it in to let it dissolve and get activated.
3- Dump your mixture in your mixer, add 2 c flour and start mixing. Add flour, 1/2 c or so at a
time letting it mix in. This is where you need to use your bakers intuition. The mashed potato
dough does take some time to soak up the flour as it mixes, so trust it, and add on the low side
for flour…let it knead a minute…then add more if it still needs. It.
4- This dough takes more kneading than most. My mixer kneads on low for 10 minutes, so if
kneading by hand, you're going to knead about 10-15 minutes. Cover your dough and let rise
until doubled, 30-60 min.
5-Time to shape your dough. Dump your dough onto a lightly floured counter. This makes a
tray worth of buns or two smaller loaves. As one big loaf if can be a bit heavy. This part is funny
to describe but fold your rectangle so it's now a triangle, and then starting at the point of the
triangle roll it inwards. When it's all rolled up, tuck any non-conforming parts in to make it a
good size to fit in your loaf pan. Pinch the seam together, flip seam side down onto a piece of
parchment paper. Pop it into your loaf pan. Or divide into golf ball shaped balls, line up up on a
pan and cover.
Let rise for about 30 min.
Preheat oven to 375F
Bake until tops are browned, and the bottoms sound hollow when knocked. About 15-20 min
for buns and 25-30 min for bread. You can always take the internal temperature of the bread
using an instant read…my favourite! The bread needs to be at least 180F on the inside.
If you want, rub some butter on top, or just let cool and enjoy.