Garlic Potato Bread
Discover the ultimate comfort food with this Garlic Potato Bread recipe, a soft and flavorful homemade bread that blends the creaminess of mashed Russet potatoes with the bold aroma of fresh garlic. This unique recipe uses pantry staples like all-purpose flour, butter, and milk, elevated with the natural sweetness of garlic and the option of a parsley garnish for a fresh, herby finish. The dough, enriched with smooth mashed potatoes, yields an irresistibly tender texture, while the slow rise ensures perfect fluffiness. Whether shaped as a loaf or rolls, this bread is a show-stopping side, perfect for dipping into soups, slathering with butter, or serving alongside your favorite dinner. Easy-to-follow steps and straightforward ingredients make this an approachable yet rewarding recipe for bakers of all skill levels!
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 0.5 cup Water
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 4 cups All-purpose flour
- 2 teaspoons Salt
- 4 Garlic cloves (minced)
- 4 tablespoons Unsalted butter (melted)
- 2 tablespoons Olive oil
- 0.25 cup Milk
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
Peel and cube the potatoes. Boil them in a pot of salted water until fork-tender, about 15 minutes. Drain and mash until smooth. Set aside to cool slightly.
In a small bowl, warm 0.5 cup of water until it is lukewarm (around 100°F/38°C). Add the sugar and sprinkle the yeast over the water. Stir gently and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the mashed potatoes, yeast mixture, 1 cup of flour, salt, minced garlic, melted butter, olive oil, and milk. Mix until well combined.
Gradually add the remaining flour, 1 cup at a time, mixing until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic. If the dough is sticky, add a tablespoon of flour at a time while kneading.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Punch the dough down and transfer it to a floured surface. Shape it into a loaf or divide it into small rolls, depending on your preference.
Place the loaf or rolls onto a greased or parchment-lined baking sheet. Cover again with a towel and let rise for another 30 minutes.
Preheat your oven to 375°F (190°C). If desired, brush the top of the dough with additional melted butter and sprinkle with chopped parsley for garnish.
Bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 4816 mg | 209% | |
| Total Carbohydrate | 464.6 g | 169% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 20.6 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 237 mg | 18% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 2758 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
