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This rustic-style potato bread is an easy yeast bread, made soft and pillowy with mashed Russet potatoes and savory fresh rosemary. I love baking with fresh rosemary, but if you do not like it, there are other herbs to choose from,

A loaf of goilden brown potato bread on parchment paper in a Dutch oven.

Ingredient Notes and Substitutions

See the recipe card below for the complete list of ingredients.

Potatoes: Russet potatoes are the way to go here because of their high starch content. This helps keep the bread soft for a few days longer than other bread.
Yeast: Use active dry yeast. Use this instead of instant yeast for a longer fermentation and more robust flavor.
Butter: Use unsalted or salted butter; if using salted butter, reduce the added salt by ⅛ teaspoon.
Bread flour: I prefer bread flour over all-purpose flour for a chewier texture and taller rise.
Fresh herbs: Use chopped rosemary, thyme, chives, parsley, or dill.

A hand and arm holding up a warm loaf or rosemary potato bread.

How To Make Potato Bread

This is a summary; for the complete list of ingredients and instructions, see the recipe card below.

Boil the potatoes in salted water, drain well, and mash them with a handheld potato masher. Reserve ½ cup of the water.
Gently whisk the water, yeast, and a tablespoon of sugar. Cover the measuring cup or bowl with plastic wrap and let it sit for about 7-10 minutes to bloom the yeast.
In a stand mixer with the dough hook, combine the yeast mixture, mashed potatoes, butter, salt, flour, rosemary, and remaining sugar. Start on low speed to incorporate the flour, then increase to medium speed and knead for about 7-8 minutes.
Remove the dough to an oiled bowl. Cover and let rise until doubled in size.
Here comes the fun part. Punch it down, then cover and let rise again until about doubled in size.
Turn the dough onto a large piece of parchment paper. Sprinkle lightly with rosemary.
Place the bread in a Dutch oven. Bake covered for 30 minutes. Reduce the oven temperature, uncover, and bake for another 10 minutes. Cool 1-2 hours on a wire rack before slicing.

Some of the steps for making potato bread. Boil the potatoes in salted water and mash them with a handheld potato masher. Reserve ½ cup of the water. Gently whisk the water, yeast, and a tablespoon of sugar. Cover the measuring cup or bowl with plastic wrap and let it sit for about 7-10 minutes to bloom the yeast. Combine the yeast mixture, butter, salt, flour, rosemary, and remaining sugar in a stand mixer with the dough hook. Start on low speed to incorporate the flour, then increase to medium speed and knead for about 7-8 minutes.

Some of the steps for making potato bread. Remove the dough to an oiled bowl. Cover and let rise until doubled in size. Here comes the fun part. Punch it down, then cover and let rise again until about doubled in size. Turn the dough onto a large piece of parchment paper. Sprinkle lightly with rosemary.

Some of the steps for making potato bread. Place the bread in a Dutch oven. Bake covered for 30 minutes. Reduce the oven temperature, uncover, and bake for another 10 minutes. Cool 1-2 hours on a wire rack before slicing.

Chef’s Baking Tips

The mashed potatoes should be plain. Free of milk, sour cream, butter, etc.
You have kneaded the dough long enough when it pulls away from the side, has a smooth surface, and is tacky but not sticky.
You can use a different-sized Dutch oven; make sure the bread fits inside. My favorite for cooking this potato bread is the 3.5-quart.
The bread is done when an instant-read thermometer registers 195°F-200°F when inserted in the center of the loaf.
Cool for 1-2 hours before slicing with a serrated knife.

Perfect Pairings

Potato Bread

This rustic-style potato bread is an easy yeast bread, made soft and pillowy with mashed Russet potatoes and savory fresh rosemary.

Print Pin Rate

Course: bread, other/bread

Cuisine: American

Prep Time: 40

Cook Time: 40

Rise Time: 1 45

Servings: servings

Calories: 220kcal

Author: Beth Pierce

Ingredients

2 medium Russet potatoes peeled and cut into 1-inch chunks
½ cup reserved potato water
1 ½ teaspoons active yeast
2 tablespoons granulated sugar
¼ cup unsalted butter melted and cooled
1 teaspoon salt
3 cups bread flour plus more for kneading
I tablespoon fresh rosemary plus more for the top

Instructions

Boil the potatoes in salted water. Reserve ½ cup of the potato water. Drain well, then mash them with a handheld potato masher.
Gently whisk the water, yeast, and 1 tablespoon of sugar. Cover the measuring cup or bowl with plastic wrap and let it sit for about 7-10 minutes to bloom the yeast.
In a stand mixer with the dough hook, combine the yeast mixture, mashed potatoes, butter, salt, flour, rosemary, and remaining sugar. Start on low speed to incorporate the flour, then increase to medium speed and knead for about 7-8 minutes. You have kneaded the dough long enough when it pulls away from the side, has a smooth surface, and is tacky but not sticky.
Remove the dough to a lightly oiled bowl. Cover and let rise for about 1 hour or until doubled in size.
Gently punch it down by pressing a fist into the center of the dough, then cover and let it rise again for about 45 minutes or until doubled in size.
Place the Dutch oven in the oven and preheat to 425°F
Turn the dough onto a large piece of parchment paper. Sprinkle lightly with rosemary. Very carefully add the bread to the Dutch oven. The Dutch oven and its lid will be extremely hot, so handle them with care.
Bake covered for 30 minutes. Reduce the oven temperature to 375°F, uncover, and bake for 10 minutes or until golden brown and the internal temperature reaches 190°F-200°F. Cool for 1-2 hours before slicing with a serrated knife.

Notes

Store the potato bread in a resealable plastic bag in a cool, dark place such as a pantry for up to 4 days, but it is best consumed within 2 days.
Freeze in a resealable freezer bag for up to 3 months.

Nutrition

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Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.