Recipe: Potato Bread

Somebody recently sent out a Twitter  SOS  for exciting things to do with leftover mashed potato. On the spur of the moment, all I could think of was “fry it”. Then yesterday, while looking for something else entirely, I came across this rather unusual recipe.

Here it is. I haven’t tried it, so no guarantees. It comes from a usually reliable source.

Potato bread

Yield: 2 x 450g (1lb) loaves

  • 455g strong plain flour (Type 55 or higher)
  • 4 tsp baking powder
  • 2 tsp salt
  • 30g fat
  • 230g mashed potato
  • 400ml milk and water, mixed (actual ratio will depend on whether milk is full fat or semi-skimmed, how much cream or butter went into the mash, etc)
  • 1 beaten egg, to glaze
  • 2 x 500g (1lb) loaf tins, greased and lined at the bottom.

Set the oven to 220°C / Gas mark 7

Sift flour, baking powder and salt into a large bowl, rub in the butter. Add the mashed potato and beat until well mixed.

Gradually add the milk/water mixture, until you have a fairly wet dough.

Divide the dough between the two tins and brush the tops with the beaten egg. Bake for 25 to 35 minutes and cool on a wire rack.


Go on, bother me. You know you want to.

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