Leftover Mashed Potato Bread
- 6 oz. leftover mashed potatoes (or 11 oz. russet potatoes, peeled & cubed)
- 1 cup oat milk (divided (100 degrees F))
- 1/2 tsp. cane sugar (divided)
- 1-1/4 tsp. active dry yeast
- 3 cups all-purpose flour
- 1 tsp. Himalayan pink salt (plus more for water)
- 1 Tbsp. avocado oil
If using leftover mashed potatoes, skip this step. In pot, cover diced potatoes with water by 1 inch. Sprinkle with salt, around 1/4 teaspoon, and bring to boil for 12 minutes. Drain potatoes, transfer back to pot and mash until smooth, creamy and free of lumps. Mix in 1 tablespoon oat milk and a sprinkle of salt and pepper.
In stand mixer, combine yeast, 2 tablespoons oat milk and 1/4 tsp. sugar. Set aside for 10 minutes until bubbles form and mixture is frothy. Prepare a 9x5-in. loaf pan with parchment paper or lightly grease to prevent sticking.
- Add mashed potatoes, flour, salt, oil and the remaining oat milk and sugar. Knead on speed two for 8 minutes. Note: If dough is slightly sticky, lightly oil your hands to pick it up. Transfer dough to lightly oiled bowl and cover with a clean damp kitchen towel for 1 hour and 45 minutes or until doubled in size.
- Press dough with your hand to release air. Turn it out onto a lightly floured surface. Shape dough into an 8x4-in. log and place in prepared pan. Cover with the same kitchen towel and let the dough rise for 1 hour.
- Preheat oven to 350 degrees F.
- Bake for 43 minutes or until lightly golden brown. Remove from oven and let cool in pan for 5 minutes. Then, transfer loaf to cooling rack and cool completely before slicing.
- Chef’s tip: Make sure your mashed potatoes don’t contain too much liquid. The more liquid, the more moisture will end up in the dough. Keep in mind that seasoned mashed potatoes will yield a similar flavor profile in its bread form.
- Order the ingredients you need to make this clever recipe at Vitacost.com!