Potato Chive Bread

Fluffy potato loaf made with fresh chives and mashed potatoes.

I greatly overestimated the amount of mashed potatoes I needed for thanksgiving. With a ton of leftovers and a desire not to each the same meal for a week, I set out to transform them into something delicious. I made a pot of creamy potato soup and a few loaves of this beautiful potato chive bread. The bread came out fluffy and soft with lots of bright chive flavor.

This bread is pretty simple to make. To make it even easier, I melted the butter in the microwave with the milk before mixing it with the yeast and sugar. I also mixed everything with a whisk until the addition of flour. The dough hook doesn’t work as well to incorporate the potatoes.

Like I said in the beginning, I used leftover mashed potatoes for this bread. They were made with a generous amount of cream and butter but were solid out of the fridge. There is not a lot of potatoes in this recipe, but their constituency and fluidity may affect the dough. Keep some extra flour on hand when mixing just in case. The dough is sticky and hard to get out of the bowl. It should clear the sides of the bowl and ball up on the hook. If the dough looks like a puddle, add a little more flour.

I divided the dough into six pieces and formed little logs to get the bubble top on this loaf. I like the character of an uneven looking loaf. If you would like a uniform loaf, use a scale to divide the dough into equal pieces. Form the pieces into a log shape. To do this, gently flatten each piece, bring the top toward the middle, and press, continue folding to form a log. Place the logs into a loaf pan, touching one another. Forming a bubble top for this loaf isn’t necessary and can be skipped. It’s purely decorative.

I added fresh chives to this bread because I like chives with potatoes. The bread is also pretty tasty plain, or you can try it with some roasted garlic or rosemary.

Potato Chive Bread

Course Bread, Side Dish
Total Time 2 hours 30 minutes
Servings 1 loaf


  • 2 1/2 cups flour
  • 1/3 cup milk warm 100-110 degrees
  • 1/2 tbsp instant yeast
  • 3 tbsp butter melted
  • 2 eggs whisked 1 tsp set aside for wash
  • 1 tsp salt
  • 1/8 cup chives minced
  • 1/6 cup sugar 2 tbsp 2 tsp
  • 1/2 cup mashed potatoes


  • In the bowl of a mixer whisk together warm milk, butter, sugar and yeast. Let stand for 1 minute. Whisk in the eggs then the potatoes and chives. When the mixture is smooth Place on the mixer with dough hook attachment. Add the flour and salt to the bowl and start the mixer. Mix for 5-8 minutes. The dough will be sticky, but should clear the sides.
  • Liberally dust a countertop with flour. Place the dough on the counter sprinkle with four and knead 4-6 times to form a ball. Place in a greased bowl. Cover and proof for 1 hour or doubled in size. Remove from the bowl and divide into six pieces. Fold each piece over 3-4 times to form a log shape and place in a loaf pan. Cover and proof for 30 minutes or doubled in size.
  • Preheat oven to 350 degrees. Brush the loaf with egg wash. Bake for 25-30 minutes. Temperature should be at least 180 degrees and the top browned.

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