Mashed Potatoes Recipe

Transylvanian Potato Bread

Prep time: 3 hours

Cook time: 30 mins

Total time: 3 hours 30 mins

Serves: 10

Transylvanian potato bread recipe is a simple recipe but needs a lot of patience in rising time of the dough. Transylvanians are known to be bread lovers; Bread is a food present in most Transylvanian meals. Enriching the dough with mashed potatoes is one of their baking traditions; it gives the bread a distinct dense yet silky texture. The density of the dough requires an extended cooking time, which roasts the outside of the loaves. So, make use of your basic baking skills and follow these steps!

Ingredients

1 kg white flour (10 cups)
600ml water (20 oz.)
4 potatoes, boiled
100g yeast
1 1/2 teaspoons salt (7.5 g)

Instructions

First, prepare by preheating the oven to 400° degrees F.
Mash up the potatoes.
Put yeast into one cup of warm water and then mix it with half of the flour adding water.
Pour the mixture over the mashed potatoes.
Mix thoroughly until composition is smooth.
Knead dough with more flour while adding more water. Then let it rise in a warm place for 2 hours (under a blanket or in an oven on warm).
After the bread has risen, add the rest of the flour and the salt dissolved in hot water. Knead vigorously for 30 minutes or until the dough does not feel sticky anymore.
Let it rise again for 50 minutes; Cut or form dough in your desired shape. Rub a bit of oil or butter on the bread pans to prevent the dough from sticking.
Inside the bread pans, allow the bread to rise for another 30 minutes and then bake for 30 minutes.
Let it cool and remove from baking pans.
Finally, serve the bread and enjoy!

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Norwegian Lefse Fried Potato Bread Recipe

Prep time: 20 mins

Cook time: 5 mins

Total time: 25 mins

Serves: 20

This recipe turns out into the traditional Norwegian lefse bread that is made out of potato, milk or cream, and flour. Special baking tools are usually used in making this bread but you wouldn’t have to worry since it can be made with regular kitchen equipment like a rolling pin and thin spatula. Because of its pleasant taste, it can be eaten warm or cold, plain or spread with butter or sprinkled with brown sugar.

Ingredients

2 lbs russet potatoes (900 g)
3 tablespoons butter, use real butter not margarine (45 g)
2 tablespoons evaporated milk (30 ml)
1 cup all-purpose flour (120 g)
1 1/2 teaspoons sugar ( 7.5 g)
salt

Instructions

Peel and slice potatoes. Boil in well salted water until tender and cooked. Use more salt than you normally would.
Drain from water and return to pot. Steam for a few minutes to make sure all water will be dispersed.
Measure 4 cups of potatoes and set aside.
Secure riced potatoes in a plastic bowl with a good sealing cover. Stir in butter and milk and mash with a hand masher. Do NOT use an electric mixer as it will get sticky.
Let potatoes cool until they are at room temperature then cover with paper towels on top, seal tightly with the lid and refrigerate overnight.
On the Next day: Mix in flour and sugar. Mix thoroughly until the dough is stretchy and form into small balls. Now roll them out and shape them into thin and flat using a rolling pin, preferably one with grooves and covered with a sock. You can use an old CLEAN sock, cut it and slide it over the rolling pin.
Using a long flat stick or long thin spatula roll the uncooked lefse/flatbread around the stick and then unroll onto a HOT griddle (450 degrees). Turn over once the first side starts to form bubbles and is lightly browned. Cook the other side just until lightly browned.
Remove lefse from the griddle using the long stick/long spatula and place it on clean paper towels, place remaining paper towels on top of it to cover.
Serve lefse warm or keep them in the fridge in a well sealed container lined with more paper towels.

Notes And Extra Tips

For best results, serve warm with butter or treat with cinnamon, sugar or jam.

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Orange Potato Bread

Prep time: 15 mins

Cook time: 75 mins

Total time: 1 hour 30 mins

Serves: 1

Here, we have another unique recipe; Orange Potato Bread is probably new to our taste buds. The sweet, rich and a little bit sour taste make this bread very addicting. This recipe is very simple and basic, there’s no need to rate its difficulty. The orange aroma is another plus to this recipe! It’s really one of the best!

Ingredients

2 3/4 cups all-purpose flour, sifted (300 g)
2 1/2 teaspoons baking powder (12.5 g)
3/4 teaspoon salt (3.75 g)
1 tablespoon salad oil (15 ml)
1 1/4 cups fresh orange juice (300 ml)
1 cup sugar (200 g)
1 teaspoon baking soda (5 g)
1 egg
1/2 teaspoon vanilla (2.5 ml)
1 tablespoon orange rind, Grated (15 g)
1/2 cup nuts, chopped (150 g)
2/3 cup potato, Riced, cooked (150 g)

Instructions

Mix together flour, sugar, baking powder, baking soda and salt in a large bowl.
In small bowl, whip egg with oil, orange juice, orange rind and vanilla.
Stir in prepared potatoes into the mixture.
Blend orange mixture all at once to dry ingredients and stir to mix well; Add chopped nuts.
Place into a greased 9x5x3 loaf pan.
Bake in 325 degrees F oven for 60 minutes or until cake tester inserted comes out clean.
Let it cool for 10 min.
Remove from pan and cool completely.
Serve and Enjoy!

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Cheesy Potato Buns Recipe

Prep time: 2 hours

Cook time: 20 mins

Total time: 2 hours 20 mins

Serves: 32

You’ll surely love this pastry dish; it’s not only yummy but very moist and tender. The best thing about cheesy potato buns recipe is that it is not that difficult to make. You just have to be patient on the rising time of the dough which usually takes several hours, but it is worth the wait! Follow the steps below and serve cheesy potato buns with soup or stew on cold days!

Ingredients

2 (0.25 ounce) packages active dry yeast (7 g)
2 tablespoons sugar (30 g)
1/2 cup warm water: 110 degrees F – 115 degrees F (120 ml)
1 cup half-and-half cream (120 ml)
5 tablespoons butter or margarine, melted, divided (150 ml)
1 tablespoon salt (15 g)
1/8 teaspoon cayenne pepper (0. 63 g)
5 1/2 cups all-purpose flour (605 g)
2 cups finely shredded peeled potatoes (350 g)
1 cup shredded Cheddar cheese (100 g)

Instructions

First, in a mixing bowl, dissolve yeast by pouring warm water into it and letting it stand for about 5 minutes until frothy.
Add cream, 3 tablespoons butter, salt, cayenne pepper and 2-1/2 cups flour. Mix thoroughly and whip for 2 minutes.
Mix in the potatoes and the remaining flour to form a soft dough. Place into a floured surface and knead for about 8-10 minutes until smooth and elastic or until dough feels slightly sticky.
Place dough in a greased bowl, turning it once to grease the top. Cover and let it rise in a warm place until its sizes doubles, for about 2 hours. Compress the dough down. Shape into a 1/2-in.-thick rectangle.
Drizzle with cheese uniformly over dough. Fold dough over the cheese and knead to mix well the cheese.
Form into two round loaves or to your desired shape and place in a greased 9-inches round baking pans. Cover and let it rise until doubled for about 45 minutes. Slice an X-shape on top of each loaf and spread the remaining butter into it.
Bake at 400 degrees F for 35-40 minutes or until golden brown. Remove from pans and place wire racks to cool. Serve and Enjoy!

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Irish Fried Potato Bread Recipe From Scratch

Prep time: 20 mins

Total time: 20 mins

Serves: 4

Irish people love potato bread, that’s probably the food they miss the most when they aren’t home. Potato bread is one of the most favorite foods of Irish people since it is tasty, healthy and soft. This one particularly suited for frying because it is a lot denser compared to other types of bread. You don’t have to worry as it doesn’t soak up lots of oil or fat. Another best thing about this recipe is that even an amateur can give this a try as it is very easy to make.

Ingredients

450g (1lb) potatoes
30g (1oz) butter
1 level tsp salt
100g (3.5oz) plain flour

Instructions

Peel the potatoes, slice them into small pieces. Put them in a pan of boiling water for about twenty minutes, or as soon as they are soft.
Remove from pan, drain and mash potatoes up to get rid of lumps
While potatoes are still warm, add butter and salt and mix well.
Add the flour. Depending on the texture of the potatoes, add enough to make a good, stiff dough.
Knead the dough and roll to form a circle about 1cm thick, and cut into triangular quarters.
Sprinkle a hot frying pan with flour to prevent sticking. Cook the dough in the pan. No oil or fat is needed.
Continue frying, turning the bread occasionally until both sides are golden brown.
Serve and Enjoy

Notes And Extra Tips

For an extraordinary breakfast, fry the bread along with bacon, sausage and egg. You could also simply toast and butter it for a quick snack with a mug of tea.

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Blueberry-Sweet Potato Bread Recipe

Prep time: 20 mins

Cook time: 70 mins

Total time: 1 hour 30 mins

Serves: 2

Blue berries are not only sweet but also known to have numerous health benefits. They are rich in antioxidants like vitamin E, they also aid in reducing belly fats. Sweet potatoes on the other hand, are rich in carbohydrates. This recipe blends these two main ingredients into a perfectly sweet and healthy bread! On a scale of 1-5, this recipe is 3 in degree of difficulty. Try this out and enjoy the sweet taste of blue berry!

Ingredients

2 -3 large sweet potatoes, unpeeled
4 cups flour
2 tablespoons baking powder
1/2 teaspoon baking soda
5 teaspoons cinnamon
1/2 teaspoon nutmeg
2 cups sugar
2 eggs, beaten
1/2 cup vegetable oil
2 cups frozen blueberries, unthawed

Instructions

Wash and scrub sweet potatoes. Cook in boiling water for 20 minutes, or until tender.
Drain, and save 1/4 cup water; set aside.
Peel sweet potatoes, and mash them to produce 2 cups of mashed potatoes; Let them cool completely. Stir together flour, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
In another large bowl, mix manually the mashed sweet potatoes, 1/4 cup liquid, sugar, eggs, and oil.
Add flour mixture to sweet potato mixture, and stir just until moistened
Mix in the blueberries.
Spoon mixture into 2 greased 11x7x4 loaf pans.
Bake at 350 degrees F for 50-60 minutes, or until wooden toothpick pierced in centers comes out clean.
Remove pans from oven and allow bread to cool for 10 minutes.
Place bread on wire racks to completely cool.
Serve and Enjoy!

Notes And Extra Tips

You can also use canned or baked sweet potatoes. In using this, substitute 1/4 cup water for the sweet potato liquid.

If you liked this Blueberry sweet potato bread then you might also enjoy some homemade banana bread or some homemade pumpkin bread.

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Cheesy Potato Casserole Bread

Prep time: 1 hour

Total time: 1 hour

Serves: 6

Try this wonderful and easy recipe for a brand new taste of your potato breads. It’s like bread and pie rolled into one. On a scale of 1-5, this recipe is 2 in degree of difficulty. After tasting this dish, without doubt you will love potatoes even more and you couldn’t ask for more! This is a very fulfilling dish for lunch and dinner!

Ingredients

1 (1/4 ounce) envelope active dry yeast (7 g)
1 cup warm milk (240 ml)
1/3 cup vegetable shortening, at room temperature (80 g)
1 large egg
1 teaspoon salt (5 g)
1/2 teaspoon black pepper (2.5 g)
3 cups all-purpose flour (220 g)
1 cup mashed potatoes, at room temperature (175 g)
1/2 cup shredded extra-sharp cheddar cheese (50 g)
1/2 cup freshly grated parmesan cheese (50 g)

Instructions

Grease a deep round or oval 2-quart pot and set aside.
In a large mixing bowl, dissolve the yeast by stirring into warm milk.
Blend the shortening, egg, salt, pepper, and 1 cup of flour and beat until smooth for about 2 minutes. Add the remaining 2 cups flour, the potatoes, and cheddar cheese, stir until well blended.
Scoop the dough in the prepared casserole, transfer into a large bowl, and cover with plastic wrapper. Place in a warm area and allow dough to rise until it doubles in size for about 40-60 minutes.
Prepare and preheat the oven to 375°F.
Drizzle dough with Parmesan cheese evenly, over the top of the dough and bake for about 45 minutes or until golden brown.
Move the bread to a wire rack to cool, then cut into slices.
Serve and Enjoy!

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Sourdough Oatmeal Potato Bread

Prep time: 4 hours

Total time: 4 hours

Serves: 2

This recipe ends up into a unique and delicious pastry dish. It makes use of sourdough, a type of bread made without yeast which usually tastes sour and tangy. So you could expect the bread to have a sweet and sour taste! That’s definitely quite unique! Oatmeal also makes it a very healthy bread. Sourdough oatmeal potato bread coupled with hot chocolate or tea is perfect for cold and winter seasons. You don’t need to be an expert baker to make this, just simply follow the steps below.

Ingredients

2 1/2 cups proofed sourdough starter (wild yeast)
2 cups milk (480 ml)
8 tablespoons margarine (120 g)
1/2 cup sugar (100 g)
3 teaspoons salt ( 15 ml)
7 cups bread flour (840 g)
2/3 cup oatmeal (67.5 g)
1/2 cup potato flakes (87.5)

Instructions

In your bread machine pan, place ingredients in the order that they are listed.
Choose dough cycle and press start.
Place dough on lightly floured surface and shape into desired loaf.
Transfer dough in greased loaf pan, cover it and allow rising until 1 to 2 inches above edges of pan. This would usually take several hours (1 1/2 – 2 hours) depending upon how active your sourdough culture is.
Uncover dough and bake at 350 degrees F for about 30 minutes, or until done.
Remove immediately out of pan and let it cool on wire rack.
Spread with butter for a soft top crust, if desired.
NOTE: You can use part whole wheat flour (up to 1 1/2 cups) as an alternative for all white flour.
Serve and ENJOY!

Notes And Extra Tips

You can add some chopped toasted hazelnuts or pecans to it to make the smell and taste more distinct.

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Garlic-flavored Potato Bread Recipe

Prep time: 15 mins

Total time: 15 mins

Serves: 1

Garlic Potato bread makes a fantastic grilled cheese sandwich, and tastes perfect with melted butter. An effortless and a very fulfilling recipe done in 30 minutes. Good enough for an amateur baker, so hurry and follow these steps!

Ingredients

1 large potato, boiled and grated (1 1/2 cups or 338 g)
1 tsp salt (5 g)
1 large garlic clove, crushed
1 cup warm water from the cooking potato (240 ml)
1 pkg. dry yeast
2 tsp. sugar (10 g)
2 cups flour (300 g)
2 tbsp. softened butter (30 g)

Instructions

In a small mixing bowl, combine the potato, salt, garlic, potato water, yeast, and sugar. Mix well. Add the flour and continue mixing. Afterwards, place the dough onto a board and knead until smooth.
Place in a buttered bowl and turn to coat the surface. Cover with plastic wrap and a towel. Let rise until the size doubles (about 1 hour). Roll the dough and shape it into a ball.
Place rolled dough on baking sheet sprinkled with flour or cornmeal. You could also bake the bread in an 8 or 9 inch skillet with an oven proof handle. Brush the bread with butter and let it rise until its size doubles
Preheat oven to 450 degrees and bake for 25-30 minutes or until golden brown. Remove from oven and allow cooling until warm. Serve with lemon juice and enjoy its garlic taste!

Notes And Extra Tips

To make it more savory, you can add some sesame seeds to it before baking.

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Potato Bread Sweet Cinnamon Rolls Recipe

Prep time: 4 hours

Cook time: 2 hours

Total time: 6 hours

Serves: 15

This recipe looks like a complicated and time-consuming dish, but the real thing is, it’s fun to make and worth the wait. Yes, it has a lot of mixing, boiling and kneading but these steps are worth enduring when you smell and taste the cinnamon flavor afterwards. You could have this pastry dish for a heavy snack, even for special lunch or dinner. Any guests would love these Cinnamon Potato bread rolls! Apply your basic baking skills and follow these steps!

Ingredients

1 medium white potato
1 medium sweet potato
2 teaspoons dry instant yeast (10 g)
1/2 cup water (120 ml)
1/2 cup cold butter (120 g); 1/4 cup melted butter (60 ml)
2 tablespoons butter (for the glaze) (30 g)
1 cup milk (240 ml)
3/4 cup sugar (150 g)
2 eggs
2 teaspoons salt (10 g)
5 – 6 cups all purpose flour (600-720 g)
1 cup light brown sugar; 1/2 cup more for glaze (300 g)
2 tablespoons cinnamon (30 ml)
2 tablespoons corn syrup (30 ml)
1/4 cup cream (60 ml)
2 teaspoons vanilla (10 ml) or 1 tablespoon rum (15 ml)
pinch of salt
1/4 cup butter for icing (60 g)
2 cups powdered sugar, sifted (400 g)
1 teaspoon vanilla (5 ml)
pinch salt
3-4 tablespoons of milk ( 45-60 ml)

Instructions

Wash and scrub potatoes thoroughly.
Cook peeled potatoes and allow boiling until they are soft. Mash potatoes thoroughly or crush them through a food mill. Have about 1 full cup of mashed potatoes set aside and freeze for the next batch.
In a mixing bowl, dissolve yeast in 1/2 cup of warm water.
In a pot, heat and boil milk. Place 1/2 cup butter in a heat-proof bowl and pour the milk over butter to melt it. Allow the mixture of milk and butter to warm.
Add cooled mashed potatoes to yeast. Mix sugar, eggs, salt and 1 cup of flour. Blend on low speed with the dough hook attachment. Pour out milk and butter mixture slowly and gradually.
Add the remaining flour, 1 cup at a time.
Knead dough for 5-10 minutes, until smooth and stretchy. Dough should be sticky, but not wet.
In lightly greased bowl, transfer the dough and allow rising until its size doubles (about 1 1/2 to 2 hours).You could also put the dough in the fridge, for 4-6 hours or overnight. It will rise more slowly, but it will be easier to handle when chilled, and the flavor will be more apparent.
Place dough onto a well floured surface. Roll dough into a large thin rectangle about 3/8 inch thick using a rolling pin. If the dough shrinks back to a smaller size, let it rest for 5 minutes and then continue rolling.
Melt the butter and spread it to the dough leaving an inch wide border all around the edge free of butter.
In a small mixing bowl, mix light brown sugar and cinnamon. Drizzle the mixture generously over buttered rectangular dough.
Roll the rectangular dough up into a long spiral. Slice spiral dough into pieces about 1 1/2 inches wide. Dental floss or string works well for neat slices. Place slices of dough, cut side up, close to one another in a buttered pan.
Preheat oven to 425 degrees. Let dough rolls rise in a warm place until they double their sizes.
In a pot, prepare the glaze by mixing 1/2 cup light brown sugar, 2 TB butter and corn syrup and bring to a boil. Allow boiling for 1 minute, then remove from heat and whip in cream, vanilla or rum and salt.
When dough rolls have risen, bake them for 12-15 minutes, until they feel slightly firm. Remove from oven and drizzle the glaze over the rolls.
Bake the rolls for another 10-12 minutes, until light golden brown. Remove from oven and allow rolls to cool.
Make the icing by melting butter and mixing in powdered sugar, vanilla and a pinch of salt. Pour milk until icing has just a liquid consistency. Drizzle the icing over cinnamon rolls while still warm.
Serve and Enjoy!