Here is a thrifty and basic recipe that produces two loaves of flavorful white bread. A simple loaf that comes together quickly, it makes killer grilled cheese sandwiches and toast. With a little more effort, you can make the irresistible smelling variation below, pre-filled with cheese, garlic, herbs and pepper.

Mashed potatoes add such a nice crumb to baked goods. It's a frugal grandma trick and one that is backed up by science. The starch in the potatoes and the gluten in the flour make a happy combination that produces an almost fluffy, light texture. I use mashed potatoes for my favorite biscuit recipe as well as for bagels. I'll often just make extra for dinner for the purpose of having some leftover to work with.

This recipe assumes mashed potatoes seasoned to taste with salt, black pepper, a little milk, and a few tablespoons of butter. If you make your potatoes in a different way, just pay attention to the quality of the dough while you mix it and adjust by adding a little more flour or water. You're going for a smooth supple dough, not a tacky one.

Potato Bread
Makes 2 loaves

2 cups cold leftover mashed potatoes
1 3/4 c. water
6 cups all purpose flour + a bit more as needed
2 1/4 tsp. instant yeast
1 1/2 tsp. fine or table salt

  1. Warm the water and whisk it into the mashed potatoes.
  2. Add 6 cups of the flour to a large bowl. Whisk in the yeast and the salt. Add the water and potato mixture.
  3. With the dough hook of your mixer or a wooden spoon and arm muscles, mix until the dough is incorporated.
  4. Continue to knead by machine or hand for about 5 minutes until you have a smooth dough. Add in a little extra flour bit by bit if your dough is sticky.
  5. Let rise, covered, in a warm place for 1 hour.
  6. Divide the dough into two equal pieces. For each dough ball, tuck the bottoms in and then use the snowplow method to shape a nice ball. On a lightly floured counter, place the tucked side down and using your hands like a plow, fingertips touching, pull the dough towards you. Turn one quarter and pull towards you again. Turn and plow one more time. This creates a shape with a taught top, giving the bread the surface tension needed for plump oven growth.
  7. Let rest covered on the counter another 30 minutes.
  8. While the bread is resting, set your oven to preheat to 450F. Into the cold oven, place two dutch ovens with lids (or any pots with a lid that are oven worthy.)
  9. Carefully remove each hot pot from the oven. With two bowl scrapers or flour hands, place the dough into the hot pot. Cover and return it to the oven to bake for 30 minutes.
  10. Remove the lids and bake for another 15 minutes.
  11. When done, dump the bread on a rack to cool.

Note: If you only have one pot to bake in, place your second loaf in the refrigerator in a floured bowl and cover. After your first loaf is done baking, put your pot back in the oven to reheat and pull your cold dough out and place it on the counter. Bake as given when ready.

Variation: Roasted Garlic Parmesan
At the very end of your kneading, gently fold in 5-6 rough chopped cloves of roasted garlic, about 1/2 cup. cubed fresh Parmesan, 1/2 tsp. dried oregano, and 1 tsp. coarse black pepper. Right before the bake, wet the top of the dough slightly with your fingers and sprinkle a little extra coarsely grated Parmesan. Bake as above and enjoy the smells that fill your kitchen.

Other leftover potato recipes: