We don’t normally buy instant mashed potatoes, but when friends offered us a couple packets at the end of their Alaska camping trip last summer, we came up with a good use for them.
The packets of instant mashed red potatoes remained in our pantry for over a year – until the other day when I was thumbing through a friend’s bread machine recipe book and saw that potato bread could be easily made with instant mashed potatoes. Let the experimenting begin!
The potato bread recipes I came across included lard, butter, milk and salt. Since the pre-mixed potato packet already had many of these ingredients, I adjusted the recipe to fit packet at hand. If you make this recipe with plain instant potatoes, I’d recommend the addition of more butter and salt.
Mashed Potato Bread
- 1 cup instant mashed potatoes
- 1 tbsp unsalted butter
- 1 cup milk
- 1/2 cup water
- 5 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp yeast
- Rehydrate instant potatoes according to directions.
- Mix in butter.
- Place potato mixture, milk, water, flour, sugar and yeast into bread machine in the order recommended by the manufacturer. Turn on dough setting.
- Turn out dough onto floured surface.
- Split dough into two pieces and knead into loaf shapes that will fit into loaf pans.
- Bake in oven preheated to 350 degrees F for 30 minutes. Loaves will sound hollow when tapped.