No Knead Potato Bread

This no fuss soft, moist, and fluffy No Knead Potato Bread recipe is fabulously tasty and extremely easy to make! Made with just 5 very basic ingredients and baked right in a cast iron pot this bread requires no kneading at all. Perfect for sandwich making, butter spreading, or toasting this one’s definitely a keeper!

Easy No Knead Potato Bread Recipe

Can we just say it out loud!?! Mashed potato bread! Okay, there is no butter or milk in this recipe. It’s made with just 5 simple ingredients. But it’s full of tasty potatoes that are mashed, which in my book makes this recipe a winner. Because when you add tender mashed potatoes to bread it adds moisture which creates a lovely soft texture.   

Oh, and let’s not forget there is no kneading involved in this no knead potato bread recipe! Which means less work, less mess, and bread that basically makes itself! So easy peasy and delicious just like my sweet No Knead Cinnamon Raisin Bread! But this no knead bread recipe is savory and doesn’t require a long rise time. This dough doubles in about 1 hour! Which is even another bonus! 

So I’d call this the perfect homemade bread recipe for novice bread bakers or those who just don’t have the time to spend kneading and forming dough into fancy shapes! 

• Potatoes – Our star ingredient! You can use any type of potatoes you’d like, but some good choices are Yukon gold potatoes and russet potatoes. 
• Water – To activate the yeast you need warm water that should be between 105°F to 115°F (41°C to 46°C) for the best results.
• Active Dry Yeast – Used to make the dough rise. Be sure to check the expiration date on your yeast before you begin this recipe. 
• Flour – Simple all-purpose flour is all you need. But, you can use bread flour if you prefer.
• Salt – All bread recipes need a bit of salt to flavor the dough.

This no knead bread recipe is super easy and only requires one hour of rising time! You can start making this bread on a weekend morning and it will be sandwich ready by lunch!

First, we need to get our star ingredient mashed! To do this, peel and cut all the potatoes into equal size pieces. Next, put them into a large pot and fully cover them with cold water. Then add a teaspoon of salt to the water and bring the potatoes to a boil over high heat. Now, reduce the heat to medium and cook the potatoes for about 15 minutes or until fork tender. Then once they are done, drain the potatoes and mash them by hand with a potato masher or put them through a potato ricer. 

Before you begin this step, your potatoes need to have cooled down a bit. Hot mashed potatoes will kill the yeast! So once they are just slightly warm you can start making the dough by mixing the potatoes together with the flour, salt, and yeast in a large bowl.

Then pour in the warm water and mix everything together with a wooden spoon or rubber spatula until the mixture is well incorporated.  

Yay, the dough is done! And you didn’t have to knead it at all! But it does need to rise. So cover the bowl with plastic wrap or a clean kitchen towel and then let it sit on your kitchen counter or inside an unheated oven for about 1 hour or until it’s doubled in size. You must give the dough time to double or the potato bread will not turn out light and fluffy.

Once the dough is ready, preheat your oven temperature to 450°F (232°C) and put your cast iron pot or Dutch oven with its lid on into the oven while it’s preheating. Then once the oven reaches 450°F (232°C) carefully remove the hot cast iron pot from the oven using oven mitts to keep from burning yourself and then remove the lid. 

For this step, you first need to flour your hands well. Then sprinkle some flour over the dough. Next, gently remove the dough from the bowl and place it on a well floured work surface. Then roughly form it into the shape of a ball and transfer it onto a piece of parchment paper. I like to sprinkle my potato bread with some pepitas or sunflower seeds but this is totally optional.

Now it’s time to bake! To begin, lift up the parchment paper and drop the ball of dough into the hot Dutch oven. Then cover the pot with the lid and then transfer it back into the hot oven. Next, bake the bread for 30 minutes with the lid on. Then remove the lid and let it bake for another 15 to 20 minutes until it’s golden brown and will easily fall out of the pot. Then when it’s done, let the no knead potato bread cool completely before slicing into it with a sharp knife to serve. 

Can You Make Potato Bread With Leftover Mashed Potatoes?

Yes, but you need to keep a few things in mind. To begin, you need to use 12 ounces of mashed potatoes, which is the same amount of potatoes used in this recipe. So a kitchen scale may come in handy to figure that out. Also, if your mashed potatoes are seasoned with salt you may not want to add as much salt to your bread dough. And let’s not forget that there is no butter or cream in this recipe, which means that you may need to add a little more flour.

Should You Punch Down No Knead Bread?

Absolutely not! The bubbles that form as the yeast ferments and the bread rises are needed when you make no knead bread. So unlike typical bread recipes, you don’t want to punch down the dough. That’s also why it’s very important to carefully remove the dough from the bowl once it has doubled in size.

I Don’t Have A Dutch Oven, What Can I Use Instead?

If you don’t have a Dutch Oven, a covered metal pot would work as well, just make sure it can stand up to 450°F (232°C). A 4 quart Calphalon soup pot with lid would work as well. If your pot doesn’t have a lid, you can cover the pot with heavy-duty aluminum foil, just make sure you seal the pot well.

How Do I Know When My Bread Is Done Baking?

Tap the bottom! Take the bread out of the Dutch oven, turn it upside down and give the bottom a firm thump with your thumb, or a knock and if it sounds hollow it’s done. If using an instant thermometer, the internal temperature should be around 200°F(93°C).

Storage

This no knead potato bread stores incredibly well! It will keep at room temperature for up to 4 days in a container or bag. You can also store it in the freezer for up to 5 months in a sealed freezer bag or double-wrapped in plastic wrap. Just allow the bread to thaw out at room temperature for a few hours before serving.

Other Delicious No Knead Bread Recipes

• No Knead Cinnamon Raisin Bread
• No Knead Whole Wheat Bread
• Sunflower and Flax Seeds Whole Wheat Cast Iron Bread
• No Knead Skillet Bread
• No Knead Bread
• Air Fryer No Knead Bread
• No Knead Honey Oat Bread
• No Knead Jalapeno Cheddar Bread