Cheese Potato Bread is a fluffy, savory bread made with mashed potatoes and melted cheese for extra moisture and flavor. It’s delicious served warm on its own, with butter, or alongside soups and stews.
⏱ Prep & Bake Time
- Prep Time: 20 minutes
- Rest Time: 1 hour
- Bake Time: 30–35 minutes
- Total Time: 1 hour 55 minutes
- Servings: 8 slices
🍳 Equipment
- Large mixing bowl
- Whisk or spoon
- Loaf pan (9×5 inch)
- Measuring cups & spoons
- Oven
🥘 Ingredients
- 1 cup mashed potatoes (plain, no seasoning)
- 2 cups all-purpose flour
- 1 tbsp sugar
- 2 tsp instant yeast
- ½ tsp salt
- ¾ cup warm milk
- 2 tbsp melted butter or oil
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 large egg
📝 Ingredient Notes
- Mashed potatoes: Leftover mashed potatoes work well if unseasoned.
- Cheese: Sharp cheddar adds flavor; mozzarella gives stretch.
- Milk: Warm, not hot, to activate yeast.
👨🍳 Instructions
1. Activate yeast
In a bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Make dough
Add mashed potatoes, egg, melted butter, and salt. Mix well.
Gradually add flour and knead until soft, slightly sticky dough forms.
Fold in shredded cheese.
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3. Rise
Cover dough and let rise in a warm place 1 hour, until doubled.
4. Bake
Preheat oven to 350°F (175°C).
Transfer dough to a greased loaf pan.
Bake 30–35 minutes until golden brown and sounds hollow when tapped.
5. Cool & serve
Cool slightly before slicing. Serve warm for best flavor.
📊 Nutrition (Approx per slice)
- Calories: 230
- Protein: 8g
- Carbs: 30g
- Fat: 9g
⭐ Tips & Variations
- Garlic cheese bread: Add 1 tsp garlic powder or minced garlic.
- Herb version: Mix in chopped parsley or rosemary.
- Extra cheesy: Sprinkle cheese on top before baking.
- No yeast option: Replace yeast with 2 tsp baking powder for quick bread.
- Storage: Keep wrapped at room temperature for 2 days or refrigerate up to 5 days
