Ingredients
Here is everything you need to make one standard 9 x 5-inch loaf (about 12 to 16 slices):
- 1 cup mashed potatoes, cooled (about 210 to 225 g, or approximately 2 medium potatoes)
- 3½ cups all-purpose flour (approximately 420 to 455 g), plus a little extra if needed
- ¾ cup (180 ml) warm milk, about 105 to 110°F (40 to 43°C)
- 2¼ teaspoons (7 g) active dry yeast, or 1 packet
- 2 tablespoons (25 g) granulated sugar
- 1 large egg, at room temperature
- 3 tablespoons (42 g) unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 1 to 3 tablespoons additional warm milk, only if needed to adjust the dough
- 1 tablespoon melted butter, for brushing the top (optional)
Ingredient Notes and Smart Substitutions
Potatoes. Russet or Yukon Gold potatoes both work well. Russets are starchier and mash fluffy, while Yukon Golds give a slightly creamier, buttery result. Whichever you choose, mash them until completely smooth and keep them plain. Heavily seasoned or very wet mashed potatoes can throw off the dough, so if you are using leftovers, check that they are not loaded with extra milk, butter, garlic or cheese.
Flour. All-purpose flour gives a soft, tender crumb. Bread flour will make a slightly chewier, taller loaf, but because this is a no-knead dough, all-purpose is the better match. Measure carefully: spoon the flour into your measuring cup and level it off rather than scooping straight from the bag, which packs in too much and leads to a dense loaf. If you have a kitchen scale, weighing is the most accurate method.
Milk. Whole milk gives the richest result, but 2% works too. The milk should feel warm to the touch, not hot. Too-hot liquid can kill the yeast, and too-cold liquid slows it down.
Yeast. This recipe uses active dry yeast, which is activated in warm milk with sugar until foamy. Always check the expiration date on your packet or jar. Old yeast is the most common reason bread fails to rise.
Butter. Unsalted butter lets you control the salt. If you only have salted butter, reduce the added salt slightly.
Egg. The egg adds richness, structure and a golden color. Bringing it to room temperature helps it blend smoothly into the dough.
Instructions
Peel about 2 medium potatoes and cook them in boiling water until they are fork-tender. Drain them very well, then mash until smooth with no large lumps. Measure out 1 cup (roughly 210 to 225 g) and let it cool to room temperature.
Cooling matters. Hot potatoes can damage the yeast and affect how well the dough rises. If you are using leftover mashed potatoes, make sure they are plain or only lightly seasoned.
Pour the warm milk into a large mixing bowl. Add the granulated sugar and sprinkle the yeast over the surface. Let it stand for 5 to 10 minutes, until the mixture turns foamy and bubbly.
This step proves the yeast is alive and ready to work. If nothing happens, your yeast may be old, or the milk may have been too hot or too cold. It is better to start again with fresh yeast than to carry on and end up with a flat loaf.
Add the cooled mashed potatoes, egg, melted butter and salt to the yeast mixture. Stir with a wooden spoon or sturdy spatula until mostly combined. The mixture may look a little uneven because of the potatoes, and that is perfectly fine as long as there are no big lumps.
Add the flour gradually, stirring after each addition, until a thick, sticky dough forms. Keep mixing until no dry patches remain. If the dough seems unusually stiff, add warm milk one tablespoon at a time until it becomes soft and easy to stir.
The dough should be moist and slightly sticky, not firm like traditional kneaded dough. Resist the temptation to add lots of extra flour, since that is what makes a finished loaf heavy and dry.
Continue stirring for 2 to 3 minutes so the potatoes are evenly distributed. There is no need to knead by hand or use a mixer. Just mix thoroughly until the ingredients form a cohesive dough. Scrape down the sides of the bowl, gather the dough into the center and cover the bowl with a clean kitchen towel or plastic wrap.
Place the covered bowl in a warm, draft-free spot and let the dough rise for 60 to 90 minutes, or until roughly doubled in size. In a cooler kitchen it may need longer. Avoid very hot spots, which can harm the dough’s texture and fermentation.
Lightly grease a standard 9 x 5-inch (23 x 13 cm) loaf pan with butter or cooking spray. Once the dough has risen, gently stir or fold it over itself with a spatula to release some of the larger air pockets. The dough will be sticky, so use a lightly greased spatula instead of adding more flour. Transfer the dough into the pan and spread it gently toward the corners.
Cover the pan loosely with a towel or lightly greased plastic wrap. Let the dough rise another 30 to 45 minutes, until puffy and close to the top of the pan. Keep an eye on it, especially in a warm kitchen. Overproofed dough can collapse or bake unevenly.
During the last 15 to 20 minutes of the second rise, preheat your oven to 350°F (175°C) with a rack in the center. If the dough is rising quickly, start preheating a little earlier so the oven is ready when the loaf is properly proofed.
Bake for 35 to 45 minutes, until the top is deep golden brown and the loaf is cooked through. If the top darkens too quickly, loosely cover it with aluminum foil for the remaining time.
For a foolproof check, insert an instant-read thermometer into the center. It should read about 190 to 200°F (88 to 93°C), and the loaf should feel set rather than doughy.
Remove the loaf from the oven and brush the top with melted butter if you like. This adds flavor and softens the crust. Let the bread rest in the pan for about 10 minutes before carefully turning it out.
Transfer the loaf to a wire rack and let it cool for at least 45 to 60 minutes before slicing. It is tempting to cut in right away, but the interior is still setting. Slicing too early can squash the crumb and make it seem gummy. Once cooled, use a serrated bread knife for even slices.