Thanksgiving was really special this year. Chris and I were able to spend the holiday at his sister’s apartment in Brooklyn alongside his brother, father, sister and her friend, Amy. We had an amazing dinner of roasted port-glazed geese, roasted cauliflower with sage brown butter, mushroom and leek stuffing, roasted garlic and rosemary whipped potatoes, corn pudding, cranberry sauce, green bean casserole, gravy and all the fixins’.
When we left the city, his sister packed us a TON of leftovers to take home. We did our best to enjoy all of the food in a timely fashion but about a week after the big event we still had, ya know, only about a pound of mashed potatoes left.
Our roommate William had an excellent suggestion for using them to cover a nice, hearty shepard’s pie which I think I will have to keep in mind next time I run into this “problem.” However, I decided to bake the mashed potatoes into a buttery and delicious loaf of bread. I found the recipe on King Arthur Flour’s website and adapted it to bake only one loaf. This bread turned out sooooo good!! I can’t tell you enough how easy the recipe was and how utterly delicious the bread turned out. It had subtle savory hints of the rosemary and roasted garlic and was soft and pillowy with a nice, crisp deeply-browned crust.
This is an all around great sandwich bread. It tastes wonderful toasted and buttered and salted and it makes a great grilled cheese.
Mashed Potato Bread
Recipe adapted from King Arthur Flour
- 2 teaspoons instant yeast
- 1.75 ounce sugar
- 6 ounces warm water
- 3 ounces softened butter
- 1 1/4 teaspoon salt
- 1 large egg
- 3.5 ounces mashed potatoes
- 14 ounces all purpose flour
Combine all ingredients in the bowl of a stand mixer. Using the paddle attachment, mix the ingredients on medium high speed stopping to scrape down the sides of the bowl once or twice, until well combined and the mixture begins to get shiny, about 5-7 minutes.
Switch to the dough hook and continue to mix on medium speed for seven minutes, again stopping to scrape down the sides of the bowl several times. Don’t worry if the dough doesn’t pull away from the sides or form a ball, it’s very sticky!
Remove the dough from the mixing bowl and place into a lightly greased bowl. Cover with plastic wrap and refrigerate overnight or for 24 hours.
Remove the dough from the refrigerator and knead lightly on a floured surface. Form into a log.
Place your dough log into a greased 9″x 5″ loaf pan. Allow to rise in the loaf pan, covered with lightly greased plastic wrap, until the dough has crowned 1″ above the rim. Because the dough is cold, this may take 2-4 hours.
At the end of the rise time, preheat the oven to 350 degrees.
Bake the loaf for 25 minutes, remove from the oven and cover loosely with aluminum foil. Place back into the oven and bake another 15-20 minutes until the loaf is deeply golden brown and registers 190 degrees internal temperature.
My loaf has a nice sunken wrinkle in the top of it because Chris wanted to poke it. Ha!
Let the loaf cool in the pan for about 5 minutes and then turn out onto a rack. Grilled cheese and buttery toast for days!