A couple of nights ago we watched the Super Bowl on TV. I won’t get into a fan argument here since I could not have cared less that it was on other than I made the munchie food one must ingest during football time. Since we live about 30 minutes from where the Indianapolis Colts play, and there was a big controversy over deflated balls, there is little need to say that day my brood was rooting for the Seahawks.

I had made potato skins as one of the snacks and had a lot of the middle of the potato left over. The next day I put those leftover potatoes to use. I decided to come up with a new bread recipe in homage to what the leftover potatoes’ predecessors were used for. We can’t forget where we came from, now can we? This called for a manly, hearty bread… a fist-pumping, yell-at-the-tv, jump-up-and-down-when-your-team-scores bread. The only thing I think I missed was to slap a mug of frosty ale and a bowl of beer nuts next to the bread when I took the pictures.

To be fair, I think the bread is a non-drinker and doesn’t care much for nuts. Now that I think about it, it could also pass as a strong-female bread; Rosie the Riveter bread.

Consider pairing these biscuits with homemade chicken noodle soup!

Potato Bread

Potato bread so flavorful that you can eat it by itself. It also tastes excellent toasted or eaten with a creamy soup.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: potato bread
Servings: 12
Author: Holly McCarthy



  • 1 tbsp white sugar
  • 1 tsp salt
  • 2 1/4 tsp active dry yeast one package
  • 2 cups mashed potatoes leftovers work
  • 2 eggs
  • 3 tbsp butter
  • 3/4 cup whole milk
  • 3 cups all-purpose flour

Crust Seasoning

  • 2 tsp coarse salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 tsp extra virgin olive oil
  • 1 1/2 tsp parmesan cheese grated
  • 1/2 tsp white sugar optional
  • 1 egg white
  • 1 tsp water



  • Preheat oven to the lowest temp it will allow. Mine is 170 degrees. Turn oven off.
  • In a bowl heat milk to just slightly above room temperature (I heat mine in a glass measuring cup in the microwave for about 1 minute 15 seconds).
  • Into the warm milk, add the yeast and white sugar. Stir until dissolved. Allow the yeast mixture to proof (bubbles or foams) for 5-10 minutes.
  • In your mixing bowl combine the flour, potatoes, yeast mixture, butter, and salt.
  • Mix for 5-10 minutes with the dough hook if you own a stand mixer, or hand beat until and knead until the is a thoroughly combined and is a bit elastic.
  • Split the dough into halves and form roughly into the shape of your loaf pans. Place each half into a greased loaf pan (e.g. cooking spray or butter).
  • Place both loaf pans containing the dough in the warm oven (turned off) for at least an hour, to rise until double in size.
  • While the dough is rising, make the crust seasoning.

Crust Seasoning

  • Separate the egg white from the yolk (discard yolk or save for another use).
  • Combine egg white and water; whisk until combined.
  • Once the dough is double in size, preheat the oven to 375 degrees.
  • Using a pastry brush, gently apply the egg white mixture to the top of the bread (be careful not to make it fall).
  • Continuing to be careful, apply the herb paste to the dough.
  • Bake the loaves in the preheated oven for 25 minutes or until the top is crusty brown.


Alternatively, you may remove the bread a few minutes before it’s done baking and apply the egg white mixture and herb paste, then continue baking until done.

p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.