Sourdough potato bread is a seriously soft and delicious, with a fluffy inside and crispy outside. Perfect for sandwich, toast, French toast, or all on its own.
This bread may be a new favorite in the house. And no, you cannot taste potatoes. All the kids were shocked when I told them the humble potato somehow made it into this yummy loaf.
Potatoes add extra moisture to the loaf making the texture really soft while also having lots of holes. Not only do they add a lovely texture, but they also make it more nutritious by adding more fiber, protein, potassium, B6 and more.
This is a hearty bread perfect for a chilly winter evening. Serve as a side with a warm bowl of soup, make it the vehicle for a yummy sandwich, or in a filling breakfast strata. The possibilities are endless.
Why you will love this recipe:
Great way to use leftover mashed potatoes. Got lots of extra mashed potatoes from dinner or the holidays? This is a wonderful way to use them up.
Delicious. There is nothing better than a soft loaf of fresh sourdough bread.
Easy to make. This recipe is super simple without any complicated steps.
Tips For Making Sourdough Potato Bread:
- Substitute mashed potatoes for potato flakes. Make potato flakes into 1 cup mashed potatoes and use in the recipe.
- Don’t have a stand mixer? No problem. Check the instructions below to see how to make this bread with the stretch and fold technique.
- If you are dairy free, substitute the milk in the recipe with the water used to make the mashed potatoes and substitute the butter for vegan butter.
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FAQ:
What does adding a potato to dough do?
Potatoes can hold more moisture than wheat, giving this bread a softer fluffier texture.
Is sourdough made from potatoes?
Typically no. Sourdough is usually made from flour and water. There are some recipes out there for sourdough starters made with potatoes.
What is special about potato bread?
It is a richer, fluffier bread that also has a crispy outside. It is such a delicious and wonderful bread.
Ingredients:
Mashed potatoes – A great way to use leftover mashed potatoes or make with 1 large russet potato. You could also use potato flakes made into mashed potatoes for a super fast alternative.
Milk – I prefer whole milk. For a dairy free option: can also substitute milk with potato water (the water the potato boiled in).
Salt
Sugar
Butter – For a dairy free option use softened coconut oil or vegan butter.
Sourdough starter – Active and bubbly. It should be fed 4-12 hours before starting the recipe. If you are new to sourdough check out my post on how to make a sourdough starter.
All-purpose flour – I love that this bread is made with all-purpose flour. No fancy flours. If you are milling your own grain you can use hard white wheat.
Tools you may need:
How To Make Sourdough Potato Bread
Peel potatoes and add to a pot of water. The water should cover the potatoes over 2 inches.
Place pan on medium high heat and boil for 15-20 minutes or until fork tender.
Drain potatoes and mash. Set aside.
Add all ingredients to a stand mixer with dough hook and knead until smooth and elastic, about 10-15 minutes. This is a wetter dough like the sourdough sandwich bread so you have to knead for a loooong time. Make sure it pulls away from the sides of the bowl, and passes the window pane test.
Don’t have a stand mixer? No problem. Mix ingredients in a bowl and let it set for about 15 minutes. Next, start stretch and folds.
Grab the edge of the dough in the bowl and pull up gently wiggling the dough a bit while stretching it upwards. Push the dough back into the center. Turn the bowl a quarter turn and do this stretch and fold again, repeating 2-3 more times. This is one round of stretch and folds.
First 3 rounds of stretch and folds – every 15 minutes. Last 3 rounds stretch and folds – every 30 minutes.
I like how hands off using the stand mixer is, but the stretch and fold method works beautifully too.
Place in a greased bowl with a lid or cover with plastic wrap or beeswax wraps.
Bulk rise- 8 hours in a warm place. The dough should double.
Divide the dough into two equal sized dough balls.
Shape to fit into loaf pans.
Grease pans well to prevent sticking. Add dough to loaf pans.
Cover with something airtight and rise again until doubled, about 2-3 hours.
Preheat the oven to 350 degrees.Bake for 45 minutes or until the crust is golden.
Baker’s Schedule
12:00 PM: Feed sourdough starter.
8 PM: Create dough. Allow to bulk ferment.
8 AM: Divide and shape dough. Allow to rise 2-3 more hours.
10 AM: Preheat the oven and bake.
Find More Sourdough Bread Recipes:
- The Easiest No-Knead Sourdough Discard Bread
- Bread Machine Sourdough Bread Recipe
- Spelt Sourdough Bread
- Sourdough Rye Bread
- Sourdough Pumpkin Bread
If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @farmhouseonboone.
Sourdough Potato Bread
Sourdough potato bread is a seriously soft and delicious, with a fluffy inside and crispy outside. Perfect for sandwich, toast, French toast, or all on its own.
Ingredients
- 1 cup mashed potatoes (can used leftover or make with 1 large russet potato) explain in directions how to make mashed potatoes
- 2 cups milk (can also sub potato water (the water the potato boiled in) to make this dairy free)
- 2 teaspoons salt
- 1/4 cup sugar
- 4 tablespoons softened butter, plus more for greasing the pans
- 1 cup sourdough starter, active and bubbly
- 5 1/2 cups all-purpose flour
Instructions
- Peel potatoes and add to a pot of water. The water should cover the potatoes over 2 inches.
- Place pan on medium high heat and boil for 15-20 minutes or until fork tender.
- Drain potatoes and mash. Set aside.
- Add all ingredients to a stand mixer with dough hook and knead until smooth and elastic, about 10-15 minutes. Make sure it pulls away from the sides of the bowl, and passes the window pane test.
- Place in a greased bowl with a lid or cover with plastic wrap or beeswax wraps.
- Bulk rise- 8 hours in a warm place. The dough should double.
- Divide the dough into two equal sized dough balls.
- Shape to fit into loaf pans.
- Grease pans well to prevent sticking. Add dough to loaf pans.
- Cover with something airtight and rise again until doubled, about 2-3 hours.
- Preheat oven to 350 degrees.
- Bake for 45 minutes or until the crust is golden.
Notes
Don’t have a stand mixer? No problem. Mix ingredients in a bowl and let it set for about 15 minutes. Next, start stretch and folds.
Grab the edge of the dough in the bowl and pull up gently wiggling the dough a bit while stretching it upwards. Push the dough back into the center. Turn the bowl a quarter turn and do this stretch and fold again, repeating 2-3 more times. This is one round of stretch and folds.
First 3 rounds of stretch and folds – every 15 minutes. Last 3 rounds stretch and folds – every 30 minutes.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 189Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 266mgCarbohydrates: 35gFiber: 2gSugar: 3gProtein: 5g
Kacy says
Hi Lisa!
Can’t wait to try this out. I’ve always heard to save the potato water and add it to bread recipes because of the moisture content it adds, but not sure I’ve actually ever done it using potatoes. I have seen it, ate it commercially made, never made it myself. I will be using einkorn since white flour (commercial and unbleached) gives me migraines, and I’m learning as I go. I will probably half this recipe and add up to about 3 1/2 cups einkorn just to see how it turns out making it with einkorn before making a double batch of over 6 cups flour. So neat of you to share this with us. I have been learning a lot from you using einkorn and are continuing my experiments with it as well. We absolutely LOVED your einkorn cinnamon rolls for Christmas morning. Tasted like a honey bun cake! Thanks again!
Lisa says
I would love to hear how it turns out with einkorn flour! I’m so glad you enjoyed the cinnamon rolls! That stinks about the migraine, but I’m glad you can still tolerate einkorn. Happy baking.
Alexandra says
Hi thank you for the recipe. I can’t wait to try it. Can I freeze one of the loaves ?
Vicki says
I always freeze my loaves of sourdough bread. While they are still warm, I wrap each loaf in waxed paper, and place in a freezer bag, getting as much air as possible out. Then pop in the freezer. Allow the frozen bread to thaw several hours before slicing.
Tori says
Hi Lisa! Im a longtime fan who has gone vegan more recently. The past few months ive been veganizing all of my old trusty favorites from your blog and just wanted to say i really appreciated you including the option here!
Lisa says
Glad I could help!
Linda McGinley says
Does this allow enough time for the flour to ferment for people with sensitivity. I can’t remember the rules, 8 hours seems pretty long.
Lisa says
It would depend on the sensitivity. If someone is more sensitive you could do it longer. To avoid overfermentation, I would place it in the fridge after the bulk fermentation.
Yugonda says
I am so excited to try this recipe. I grew up eating potato bread and potato candy. I love all your recipes, so it is a win-win!
Thank you and Happy New Year 🙂
Lisa says
Wonderful! I hope you enjoy it. Happy New Year.
Frances says
Thank you Thank you Thank you Lisa this could not have come to my mailbox at a more appropriate time. I have tons of mashed potatoes left over from New Year’s dinner. Can’t wait to try this Thank you so much.
Lisa says
What great timing! Enjoy.
Susan says
Hello Lisa, wondered what kind of milk do you use, whole, 2%, etc? Would Almond milk work? If I use potatoe flakes, would it be best to use milk instead of plain filtered water? Can’t wait to try this! We make your sourdough sandwich bread on a regular basis, definitely a favorite!
Lisa says
I use whole raw milk since we have a dairy cow. But any milk should work. I would make the potato flakes as the package recommends to make mashed potatoes. Hope that helps.
Gayle says
Hi!…..Can this be adjusted to use in a breadmaker? Thanks
Lisa says
I’m sure it could be. I’ve never tried it, but I do have this bread machine recipe: https://www.farmhouseonboone.com/bread-machine-sourdough-bread-recipe
Vickie says
I mixed last night and baked today. Great flavor. I live a couple hours from the Gulf Coast and I think humidity plus some bad storms rolling through had something to do with this not turning out right. I felt like I was in an episode of I Love Lucy mixing it. But I persevered. It’s not a pretty bread, but that said, will make fabulous toast. It’s all about flavor anyway. Thanks for sharing your recipe and look forward to more.
Lisa says
Thank you for the imagery. Gave me a little a chuckle. Glad it still worked for you and tasted yummy.
Debe Loeber says
I’ll need to ferment longer than overnight. Do I shape into loaves after overnight and then place in fridge? Do I let it rise first then fridge or put in fridge then let it rise before baking?
Lisa says
I would shape the loaves (after the first bulk fermentation) and then place in the fridge overnight. Bake straight from there.
Surya says
Thank you for this recipe. I baked one load today and froze the remaining dough for next week. It turned out great—the bread has a moist, tender crumb, a nicely crisp crust, and it’s delicious. This—or an iteration of it—will be part of my standard repertoire. It will make delicious toast and maybe sandwiches, although it’s so tender I don’t know about the latter.
For me, .5 C sugar was too much (I’ll halve next time for a less sweet loaf), and I’ll play around with fermentation time as there’s not enough sourdough taste for my preferences. I like your recommendation about fermenting overnight in the fridge. Personal preferences aside, this is a great revipe. Thanks a ton!
Lisa says
So glad you enjoyed it and were able to modify to make it how you like it!
Vanessa says
I finally found the sourdough sandwich bread recipe I’ll use over and over! I was afraid I’d messed up the dough at first. It seemed to knead quickly but I kept going because I thought it should take longer. It just got stickier so I added more flour and then did some stretch and pulls. It fermented and rose nicely overnight and more than doubled in the pans (but I let them proof 3 hours and next time I’ll do 2). The bread is soft and fluffy and doesn’t have as much of a sour taste. We had grilled veggie sandwiches on this bread for dinner.
Sarah says
Hello!
Is it ok to use a stainless metal mixing bowl when doing the bulk rise? I have read in a few other recipes to not use metal bowls but i noticed in your pictures it looks like you have the dough in one.
Lisa says
Yes. I know lots of people say it could make an impact or is frowned upon, but I’ve never had any issues using stainless steel with sourdough baking.
Donna says
Could you edit this using weight versus volume please?
Lisa says
I’m working on updating all the recipes with weights. It may take a bit though.
Tami says
Baked this today and it’s a new family favorite. After the 8 hr bulk rise I divided and put in the refrigerator overnight. Next day It sat on the counter for about 3 hours to rise a touch more and WOW! Absolutely delicious, Thank you!!!
Lisa says
That’s awesome! Thank you for sharing!
Bruce says
Just started this recipe last evening. I halved the recipe, added 2 Tablespoons of hemp seeds and allowed it to bulk rise overnight. In the morning put it into a loaf pan, placed it into the oven , turned the oven on to “bread proof”. (yes, my oven is quite new, and it does have that setting). I left it “proofing” for 1 hour then took it out and turned the oven on to 350 F. Once heated to temperature, put the loaf pan back in and baked it for the 45 minutes, took it out and let it cool for about 1 hour before slicing and having the first slice of FRESH BREAD. Delicious. The only criticism that I have is after mixing the dough in my kitchen aid stand mixer I found that the dough was very, very moist…..to the extent that I almost added more flour, but I resisted, and the loaf turned out to my satisfaction. Thank you for another GREAT recipe!
Kylie sutton says
Hey, I have tried this recipe and it has worked in the past, but I have tried twice now and the dough just gets stickier and stickier, what should I do? I had to throw it away because it was almost like gum, just sticking to everything.
Lisa says
It is either under kneaded or over kneaded. It should become smooth and glossy, and pull away from the side of the mixing bowl, when it has been kneaded long enough. You don’t want to let it go much after this stage, or it can get glue-y.
Beth Mitchell says
could you use instant mashed potatoes? If so how much?
Lisa says
I would think so, but I do not have experience with this, so I can’t say for sure. The recipe calls for 1 cup of mashed potatoes. Let us now if you try it and it works!