Everything Mashed Potato Flatbread Recipe | GF Potato Bread Recipe (2024)

FAQs

What makes potato bread different? ›

It is a type of bread that is made with mashed potatoes added to the dough. This bread is typically made with the same basic ingredients as other types of bread, such as flour, water, yeast, and salt, but the addition of potatoes gives it a denser texture and a slightly sweet flavor.

Potato bread goes by many regional names, including slims, fadge, potato cake, potato farls, and tatie bread in Ireland.

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry.

To mash potatoes: Press potatoes through ricer into large, heatproof bowl. Using sturdy spoon, gradually stir in milk and butter mixture. Continue stirring until potatoes are light and fluffy, seasoning generously to taste with salt, white pepper and nutmeg. Stir in horseradish.

It's all about the starch

So when you add potato to your bread dough you're upping the dough's starch content, effectively increasing the resulting loaf's total liquid retention — which translates to bread with soft, moist texture and a long shelf life.

If you're looking for more daily fiber intake, you'll be happy to find that one slice of potato bread provides 2 grams of fiber, which is the same as whole wheat but more than what's found in white bread. This can support gut health and balanced cholesterol levels (via Healthline).

Ever since the Martin family introduced their sweet, buttery, soft potato bread with a distinctive golden color to local farmer's markets in the 1950's, Martin's Potato Bread has been a delicious staple of goodness not only at the family table but in restaurants around the world!

Potato bread is traditionally eaten in both Ireland and Scotland, and is variously called potato bread, potato scones or tattie scones, depending on where you grew up, or according to family custom.

If you've never had potato bread before – don't worry. It doesn't taste like potatoes! The potatoes make the bread moist and soft and give it the most wonderful texture. It is still a soft bread, but is not super delicate, so it is great for sandwiches and toast.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

What happens when you put too much milk in mashed potatoes? ›

Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.

Whisk a little cornstarch into the warm potatoes, only a teaspoon at a time, until the potatoes thicken to your liking. The potatoes must be warm. You can also use tapioca starch or potato starch, although most cooks are less likely to have those products on hand.

Garten's recipe uses a few simple ingredients, including Yukon Gold potatoes.

Gordon Ramsay begins by boiling the potatoes in salted water. Next, he drains the potatoes. After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.

The makeup of potato bread is fairly simple, it turns out, but its virtues are many. According to the diligent scientists of Cook's Illustrated, the starch from the mashed potatoes allows the bread to stay soft much longer than traditional wheat bread, which starts to turn stale within a day.

Potato Bun

Potato flakes are added to the dough along with potato flour resulting in a subtly sweet, structurally sturdy burger bun with a longer shelf life than other buns. Another added benefit is that they're dairy and egg-free, meaning your lactose-free customers will be able to enjoy your burgers too.

Significantly More Potassium

You can boost your intake by choosing potato bread. One slice has 230 milligrams of potassium, which is 5 percent of the 4,700 milligrams you should consume daily. Potato bread provides almost three times more potassium than whole-wheat bread and seven times more than white bread.

If you've never had potato bread before – don't worry. It doesn't taste like potatoes! The potatoes make the bread moist and soft and give it the most wonderful texture. It is still a soft bread, but is not super delicate, so it is great for sandwiches and toast.