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OMG! Potato Bread – The Best Recipe Ever

Have you ever tried potato bread? A few weeks ago, I had the pleasure of tasting it for the first time, thanks to my friend Felicity. She brought a loaf to pasta night, and I was immediately curious. Potato bread isn't your traditional leavened bread, but as soon as I saw the beautiful golden crust and felt the rustic, crunchy exterior, I knew I was in for a treat.

Before the meal, I sneaked a bite—and let me tell you, I was floored! This bread was dense yet soft, with a rich flavor that made me forget about the pasta altogether. The best part? Felicity had swapped out the eggs for applesauce, giving the bread a delightful sweetness and perfect texture.

Inspired by that loaf, I went on a mission to create my own version, adding a blend of yellow mashed potatoes, cheese that could hold its own, and a mix of fresh chives, paprika, and garlic powder to bring out all the savory flavors. After tweaking a few recipes, I’m proud to say this is hands down the best potato bread I’ve ever tasted. And the beauty of it? You can easily switch up the cheese, herbs, and spices to suit your taste—this bread is endlessly versatile and delicious!

 OMG! Potato Bread Recipe

Ingredients:

• ¾ cup cooked mashed yellow potatoes (or any variety, though yellow is preferred)

• ¾ cup raw grated yellow potatoes

• 2 eggs

• ⅓ cup vegetable oil (or oil of your choice)

• ¾ cup milk

• ½ cup grated cheddar or brick cheese

• ¼ cup chopped chives

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• 3 ½ cups unbleached flour

• 5 teaspoons baking powder

• 1 teaspoon salt

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large mixing bowl, combine the cooked mashed potatoes and raw grated potatoes until well mixed. Add the eggs, cheese, chives, milk, and oil, then beat until the mixture is homogeneous.

3. In a separate large bowl, whisk together the flour, baking powder, garlic powder, paprika, and salt.

4. Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms. Transfer the dough to a lightly floured surface and knead for about a minute to form a cohesive ball.

5. Sprinkle a layer of cornmeal in a cast-iron skillet or baking pan. Place the ball of dough in the pan and flatten it slightly to create a 10-inch-wide, 2-inch-thick patty. Using a knife, make a quarter-inch deep crosshatch pattern on the top.

6. Bake for 45 to 55 minutes, or until the bread is golden brown on top and sounds hollow when tapped.

7. Remove from the oven and cool in the pan for about 10 minutes.

8. Transfer to a wire rack to cool completely before slicing.

Serve with this heart warming fall and winter meal! Autumn Beef Stew with Caramelized Onions