What is potato bread made of?

Potatoes, flour, yeast, eggs, butter (or oil), and milk. Variations exist for gluten free or dairy free versions.

Does potato bread have less gluten?

Not unless made with gluten-free flour—it still contains gluten when made with wheat flour.

Yes, it generally has more nutrients and fiber, though calories are similar.

3–5 days at room temp; up to 2 months when frozen.

Classic recipes often use milk and butter, but you can easily make dairy free versions.

Yes, in moderation. Whole-grain or lower-GI versions are better choices.

Moist, slightly sweet, with a rich softness that makes it ideal for toasting or sandwiches.

Soft and hearty potato bread made with mashed potatoes, flour, and yeast—perfect for family meals and easy baking at home.

Scale

Boil Potatoes: Boil potatoes until tender. Drain, mash, and let cool slightly.
Activate Yeast: In a bowl, mix warm milk, sugar, and yeast. Let it foam for 5–10 minutes.
Mix Dough: Add mashed potatoes, eggs, butter, and salt. Stir in flour gradually until dough forms.
Knead: Knead for 8–10 minutes until smooth and elastic.
First Rise: Cover and let dough double in size (about 1 hour).
Shape Loaves: Divide into two loaves, place in greased pans.
Second Rise: Let rise until puffy, about 40 minutes.
Bake: Bake at 375°F (190°C) for 30–35 minutes, until golden and hollow-sounding.
Cool: Cool completely before slicing.

For gluten free potato bread, use a gluten-free flour blend with potato flour.
For dairy free potato bread, replace milk with almond or oat milk and butter with olive oil.
To save time, substitute 1 cup instant potato flakes for mashed potatoes.
Nutrition values are approximate estimates based on standard portions.

Keywords: potato bread