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Irish Potato Bread

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 1 loaf (about 10 slices) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Irish
  • Diet: Vegetarian

Description

Irish Potato Bread is a soft, slightly dense bread made with mashed potatoes, giving it a unique texture and mild, buttery flavor. It’s perfect for breakfast with butter and jam or served alongside soups and stews.


Ingredients

Units Scale

For the Bread:

 

  • 2 cups mashed potatoes (cooled, no added milk or butter)
  • 3 1/2 cups all-purpose flour (plus extra for dusting)
  • 2 1/4 tsp (1 packet) active dry yeast
  • 3/4 cup warm milk (about 110°F)
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 tbsp unsalted butter, melted

Instructions

Activate the Yeast:

  1. In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.

2. Make the Dough:

  1. In a large bowl, mix mashed potatoes, flour, and salt.
  2. Add the yeast mixture and melted butter. Stir until a soft dough forms.
  3. Knead the dough on a lightly floured surface for 8-10 minutes, until smooth and elastic.

3. First Rise:

  1. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour, or until doubled in size.

4. Shape & Second Rise:

  1. Punch down the dough and shape it into a round or oval loaf.
  2. Place on a greased baking sheet or in a loaf pan. Cover and let rise for 30 minutes.

5. Bake:

  1. Preheat oven to 375°F (190°C).
  2. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
  3. Let cool before slicing.

6. Serve & Enjoy!

 

  • Spread with butter, jam, or honey for a delicious treat.
  • Serve alongside soups, stews, or an Irish breakfast.

Notes

  • For extra flavor, add 1 tsp garlic powder or fresh herbs like rosemary.
  • Prefer a rustic crust? Brush the dough with a little milk before baking.

 

  • Leftovers? Store in an airtight container for up to 3 days or freeze for later.