Recipe Potato flour and potato bread

Discussion in 'Recipes' started by DKR, Jan 14, 2019.

  1. DKR

    DKR Raconteur of the first stripe

    Didn't see anything for this so -

    Potato Flour
    Potato flour is made from potatoes, including their skins. The potatoes are cooked, skins on, then dried and ground finely. It can be used as a thickener to some degree (though it does not thicken as well as Potato Starch, however) and in some baked goods, as it retains moisture.

    Potato starch is often also called potato flour. Don’t confuse the two, however.
    • Potato Flour is heavier in weight than Potato Starch;
    • Potato Flour has a potato flavour to it; Potato Starch has no discernible flavour;
    • Potato Starch can thicken a greater amount of liquid than Potato Flour can; if you try to use Potato Flour instead to thicken an identical amount of liquid, you’d end up with a gloopy mess.
    If a recipe calls for potato flour and you don’t have any, leave out anywhere from 1/4 to 1/2 cup of the total flour in the recipe (if the recipe uses less than 2 cups of flour, leave out 1/4 cup; over 2 cups, leave out 1/2 cup of flour) and swap in for that amount of flour left the same amount of instant mashed potato flakes.

    Potato Flour is gluten free. It has a protein content similar to rice, but a lower protein content than cornmeal or wheat flour.

    1 cup =8 oz / 225g

    Storage Hints
    Store Potato Flour in the refrigerator or in the freezer.

    History Notes
    The French at first didn’t know how to use potatoes. In the mid 1700s, when wheat flour was expensive and scarce, the French peasants made flour out of potatoes and tried to make bread out of that flour. You can imagine what a loaf of bread made entirely out of gluten-free flour made from a root vegetable would have turned out like.

    The original recipe for Krispy Kreme doughnuts, reputedly acquired from a New Orleans chef named Joe LeBeau, contained some Potato Flour. It no longer does; they use soy flour instead, along with other flours.



    Thick and moist, freshly baked potato bread tastes nothing like the grocery store potato rolls. Fortunately, potato bread is easy to make. For this recipe, you can use leftover mashed potatoes or mix up a cup’s worth of instant mashed potatoes. This easy potato bread recipe makes two loaves so you have one to eat now and one to freeze for later (if it lasts). You can also use this recipe to make a braided bread dough.

    • 1 cup mashed potatoes
    • 2 eggs (beaten)
    • 1/2 cup butter (softened)
    • 1/2 cup sugar
    • 1 teaspoon salt
    • 1 (1/4-ounce) package active dry yeast (or 2 1/4 teaspoons)
    • 1/2 cup water (warm)
    • 5 cups bread flour (divided)
    Steps to Make It
    1. Gather the ingredients.


    2. In a large bowl, mix together the mashed potatoes, eggs, and butter.


    3. Stir in the sugar, salt, yeast, and warm water.


    4. Mix in enough flour to make a dough that can be kneaded by hand.


    5. Turn the dough out onto a floured board or surface and knead it until it is smooth and elastic.


    6. Put dough in a greased bowl. Flip dough over inside the bowl so that the dough top is also lightly greased. Cover the bowl and let the dough rise for 1 to 2 hours, until double in bulk.


    7. Punch down the dough by making a fist and pressing firmly in the center of the dough.


    8. Fold the edges of the dough into the center of the bowl to form a ball. Turn out onto a lightly-floured board and briefly knead out bubbles.


    9. Divide dough in half and shape it into 2 loaves.


    10. Place loaves in 2 greased 8 x 4 x 2-inch bread pans. Cover and let the dough rise a second time for 40 minutes or until doubled.


    11. Bake at 375 F for 40 minutes or until bread sounds hollow when the top is tapped on.


    12. Remove the loaves from the loaf pans and let them cool.


    13. To freeze, let loaves cool completely before bagging and freezing.

    Thick and moist, freshly baked potato bread tastes nothing like the grocery store potato rolls. Fortunately, potato bread is easy to make. For this recipe, you can use leftover mashed potatoes or mix up a cup’s worth of instant mashed potatoes. This easy potato bread recipe makes two loaves so you have one to eat now and one to freeze for later (if it lasts).

    Found this ez recipie at How to Make an Easy Potato Bread
    3cyl, Motomom34, chelloveck and 2 others like this.
  2. DKR

    DKR Raconteur of the first stripe

    In my DW hometown county, there was an old Spudnut franchise.

    Easy Spudnuts Donuts Recipe

    Spudnuts Recipe – Mashed Potato Donuts
    Jump to Recipe
    This spudnuts recipe is super easy to make and they’re delicious! Spudnuts are donuts made with mashed potatoes. If you’ve ever had potato bread, imagine those in donut form.

    What Are Spudnuts?
    Making fried doughnuts is not as hard as you might think! This Spudnuts recipe I am sharing with you today is really easy and super delicious. What are “Spudnuts” you ask? Spudnuts are doughnuts made with mashed potatoes. Here is a step-by-step video so you can see exactly how to make these doughnuts from beginning to end, including how to know when your dough is just right, and how to fry the doughnuts:


    • You don’t have to make mashed potatoes especially for this recipe – just use your leftover spuds from dinner! Your mashed potatoes can have salt and pepper and other flavors in them and your Spudnuts will still turn out as tasty as ever!
    • For this recipe, I suggest using an electric skillet if you have one. Electric skillets let you set the temperature, and they keep that temperature constant. You don’t have to worry about turning your stove up and down and guessing about the correct temperature. If you have a fryer, you can also use that, but you won’t be able to make as many doughnuts at a time.
    • When I cut out the doughnuts, I just use a large cup, and then I use a medicine cup (the kind that comes with Children’s Tylenol) for the holes.
    • Decorate your donuts as desired! We love our donuts dipped in sugar, sprinkled with powdered sugar, or topped with a delicious chocolate glaze!



    • 1 package (1/4 ounce) active dry yeast
    • 1 cup warm buttermilk (110° to 115°)
    • 1-1/2 cups warm mashed potatoes (without added milk and butter)
    • 3 eggs
    • 1/3 cup butter, melted
    • 3 cups sugar, divided
    • 4 teaspoons baking powder
    • 1-1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 teaspoon ground nutmeg
    • 6 cups all-purpose flour
    • Oil for deep-fat frying
    • 1/2 teaspoon ground cinnamon
    Not everyone has buttermilk. Worth picking up some....
    • In a large bowl, dissolve yeast in warm buttermilk. Add potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours.
    • Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
    • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm.
    Editor's Note
    Warmed buttermilk will appear curdled.

    Nutrition Facts
    1 each: 335 calories, 12g fat (3g saturated fat), 34mg cholesterol, 285mg sodium, 51g carbohydrate (26g sugars, 1g fiber), 5g protein.
    Originally published as Mashed Potato Doughnuts in Best of Country Breads
  3. Bandit99

    Bandit99 Monkey+++ Site Supporter+

    Potato bread...what a great idea! I have a ton of instant potato flakes that need to be used. we're trying to eat our way through it but.... I already gave a lot away and this will take care of some more it! Thanks!
    Gator 45/70, DKR, 3cyl and 2 others like this.
  4. SoaySheep

    SoaySheep Monkey

    You can use potato flakes to thicken sauces. It also works well to make a very thin pie crust. Just butter the pan and sprinkle in 1/4 to 1/3 cup of flakes and add your filling. It's a simple gluten free way to make quiche or pie
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