Mashed Potato Bread

Sandwiches are high on the list when it comes to ways to use up Thanksgiving leftovers.  However, if your gatherings are anything like ours, any kind of bread or roll from the Thanksgiving meal is usually devoured day of.  Enter mashed potato bread.  Use up a leftover the next day AND have bread for those turkey sandwiches.

From AnkarsrumUSA recipe developer, Carmi Adams:

I use potato flour in my Homemade Hamburger Buns, so I thought, why not mashed potatoes in a bread?  Everyone makes their mashed potatoes a little different, but for this recipe I stuck to a simple peeled/boiled potatoes, salt, butter, whole milk, mash.  I even tested with instant mashed potatoes, and just followed the directions on the back of the box.  Now, if you like a little sour cream, heavy cream, cheese, etc. in your mashed potatoes, it’s not going to make too much of a difference in the bread.

Two important tips though for the mashed potatoes:  1) Warm up the leftover mashed potatoes.  Warm (not too hot, don’t want to kill the yeast) mashed potatoes are much easier to incorporate into bread dough than cold.  2) Hold back just a little bit of the flour to see if you need it all.  This is because everyone’s leftover mashed potatoes aren’t going to be the same consistency, and we want to avoid adding too much flour if someone has a thicker style of mashed potatoes.

Thoroughly mix the mashed potatoes in with the wet ingredients. Add flour, then salt, knead. Shape into a ball and let rise.

 

I rarely use rolling pins for shaping bread loaves.  Usually hands work just fine, unless the recipe calls for precise dimensions.  Just use the loaf pan as a general guide.  Pat dough out into a rectangle.  Roll up tightly, making sure to avoid rolling in air pockets.  Place seam side down in loaf pan.

Don’t want the top of your bread to get messed up as it rises? I find that wax paper coated with a little olive oil and gently placed on top of my loaf pans, comes off very easily without sticking to my bread once fully risen.

 

Did you know that you can temp bread just like you would meat to see if it is done?  This is especially helpful when trying out a new recipe.  Just use a kitchen thermometer and stick in the middle of the loaf, about half way through.  Most bread needs to be around 190° F.  For this one aim for 195º- 200º F.

Sandwich bread should be allowed to fully cool before slicing.

 

May your Thanksgiving holidays be full of delicious leftovers and spent with those you love.  Happy Thanksgiving and happy baking!!

 

Mashed Potato Bread

Prep Time: 15 minutes

Cook Time: 40 minutes

Inactive Time: 2 hours 15 minutes

 

80 g. (1/3 cup) warm water

86 g. (6 Tbsp.) unsalted butter, melted

1 large egg, room temperature

230 g. (1 cup) mashed potatoes, warmed

9 g. (2 1/4 tsp.) instant dry yeast

360 g. (3 cups) all purpose flour

6 g. (3/4 tsp.) kosher salt

 

Grease a 9×5 inch loaf pan.  Set aside until ready to use.

Add the warm water, melted butter, egg, mashed potatoes and yeast to the stainless steel bowl with the roller/scraper attachment.  Mix on medium speed (3 o’clock) until potatoes are thoroughly incorporated with the rest of the ingredients.

Decrease speed to low (1 o’clock).  Slowly add the flour in, holding back about 30 g. (1/4 cup) to see if needed.  Add in salt.  Flour will take a little bit of time to mix in because the mashed potatoes make the dough a little stiffer.  Move the arm to the middle of the bowl occasionally, if needed, to help incorporate flour in.  Dough should be soft, but not sticky.  If sticky, add in rest of flour.  Lock arm in place about 1 inch away from side of the bowl.  Increase speed to medium-low (between 2 and 3 o’clock) and set timer to knead for 10 minutes.

Once kneaded,  shape dough into a ball.  Cover and let rise until doubled in size, approximately 1 1/2 hours.

Once risen, turn dough out onto a lightly floured surface.  Shape into a rectangle about 9×12 inches.  Roll up into a tight log, and place seam side down into prepared loaf pan.  Cover and let rise until doubled in size, approximately 45 minutes.

Preheat oven to 350º F.

Once risen, uncover loaf and bake for 35-40 minutes, until top is golden brown and internal temperature is between 190º -200º F.

Let bread cool for 10 minutes in loaf pan.  Remove from pan and finish cooling on a wire cooling rack.  Do not slice until fully cooled.

 

Yield: 1 loaf bread

 

WHOLE WHEAT VERSION

Made with freshly ground hard white wheat.

 

-Replace the all-purpose flour with 339 g. (3 cups) whole wheat flour.  If milling at home, use a hard wheat.

-Mix the warm water, melted butter, egg and half the whole wheat flour together.  Cover and let sit for 1 hour.  This will soften the bran and begin gluten development, and is a helpful step when dealing with whole grain bread.

-Once the mixture has sat for an hour, add the yeast and mashed potatoes.  Mix.  Slowly add the rest of the flour and then salt.  Knead for 8 minutes.

-Follow rising, shaping, and baking instructions above.

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.