Potato Bread with Chives
- Total Time: 1 hour 55 mins
- Yield: 1 loaf 1x
Description
Try this recipe for good old, basic potato bread — the kind that serves as the framework for an array of sandwiches.
Ingredients
- 1 1/2 cups (360 ml) mashed potatoes
- 1/4 cup (60 ml) butter
- 1/2 cup (120 ml) sour cream
- 1 1/2 tsp salt
- 1 egg
- 1/2 cup (120 ml) chopped chives
- 2 1/2 tsp instant yeast
- 6 cups (1440 ml) flour
Instructions
- Cut potatoes into pieces, place into a pot and boil it. Strain out the water & place the potatoes into a bowl. Add in the sour cream & butter.
- Using a potato masher or forks, mash the step 1 till smooth. Add in the egg, instant yeast and chopped chives.
- Add in flour. Allow this mixture to rest for 10 minutes. Add in the salt.
- Knead the dough for about 10 minutes till the dough becomes smooth and elastic. Add a little oil to another bowl and add in the dough.
- Cover the dough with plastic wrap and allow to rest till double in bulk, about 1 hour.
- Shape the bun creatively
- Sprinkle with a little flour and place into a preheated 190C oven for 25 minutes. Remove and cool on a wire rack.
- Prep Time: 1 hour 30 mins
- Cook Time: 25 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
If You Liked This Recipe, You’ll Love These
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- Kalács – Traditional Hungarian Sweet Braided Bread
- Rieska – Finnish Potato Flatbread
- Soft and Fluffy Sourdough Sandwich Loaf
Frequently Asked Questions
Why does the recipe add salt after a 10-minute rest rather than at the start?
Salt strengthens gluten and can inhibit yeast activity if they come into direct contact. By resting the dough for 10 minutes before adding the 1½ tsp of salt, the flour hydrates and the yeast gets a head start, resulting in better rise and a more tender crumb.
How does the mashed potato change the texture of this bread?
The 1½ cups of mashed potatoes—combined with sour cream and butter—add moisture and starch that keep the crumb soft and slightly dense while extending shelf life. Potato bread stays moist longer than all-flour loaves because the potato slowly releases its moisture during storage.
What does “shape the bun creatively” mean in the instructions?
The recipe leaves the shaping open-ended—you can form a standard sandwich loaf, rolls, or any shape you like. Just make sure the shaped dough has risen until roughly doubled after the 1-hour proof before baking for 25 minutes at 190°C. 
Oh, sorry, just discovered flour at the bottom of the list. Please disregard my previous question.
Flour is not among the ingredients! How much flour shuld be added?