313 potato bread recipes

Mrs. Beeton's Victorian English muffins and crumpets made with mashed potato in the yeast dough. Authentic 1860s recipe for proper griddle-cooked English breads.

Kartoffelknoedel: Swabian-style German potato dumplings made from boiled, grated potatoes bound with egg, butter, and breadcrumbs. Tender, fluffy, and ready for brown gravy or roast pork pan juices.

These delicious salmon cakes are so easy to make, and well satisfy your appetite. Well balanced flavor, texture and nutrients, and the ingredients are reasonably economical as well.

Homemade herb croutons toasted then sauteed in seasoned butter with garlic salt and garden herbs. Crunchy topping for salads, soups, and casseroles.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

Old-fashioned potato sourdough starter built on potato water, flour, sugar, and a pinch of yeast. The starches feed wild and added yeasts together for a tangy, vigorous base for breads, pancakes, and biscuits.

One of the most elegant and easy appetizer.Kids friendly recipe. Try this creative recipe.

Bread stuffing for poultry made with stale bread, sauteed onions and celery, mushrooms, chestnuts, and grated raw potato bound with egg and schmaltz. Classic kosher-style stuffing for chicken or turkey.

Potato sourdough starter made with active dry yeast, flour, sugar, and raw potato in a crock. Feeds daily and improves with age for tangy, robust sourdough bread.

Irish potato farls made from mashed potatoes, flour, butter, and salt, pan-fried until golden. A traditional Irish griddle bread with just 5 ingredients.

Homemade cinnamon raisin swirl bread with mashed potato for extra-soft texture, rolled jelly-roll style with cinnamon sugar. Makes two tender yeast loaves that taste like bakery bread.

English muffins made with mashed potato for an open, springy crumb and chewy crust. Griddle them stovetop for the classic craggy nooks, or oven bake for a softer roll. Perfect for breakfast sandwiches.

Mix flour, salt, sugar, and starchy potato water in a crock, then let wild yeasts work their magic over several days for a rustic sourdough starter with earthy depth.

Healthy sweet potato muffins with warm spices and minimal fat. Moist breakfast muffins made with skim milk and vegetable oil instead of butter.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.