Potato bread has been around since the mid-18th century. By the 19th century, potatoes had become a common ingredient in Europe and in the United States, especially where Irish, Scottish, German and Polish immigrants settled in America. My great-grandmother used to prepare it this way—which she claimed to be closest to the newspaper recipe—so this is the way I prepare it to keep her memory alive on Christmas mornings.
- 1 package active dry yeast
- 1 cup milk
- 1½ cups freshly mashed potatoes
- Approximately 5 cups all-purpose flour
- ½ cup shortening or butter, melted
- ½ teaspoon salt
- ½ cup of sugar
- 2 eggs
- Boil the potatoes, peel them, mash them, and set them aside in a bowl.
- Combine the yeast and 2 cups of the flour in a medium-large bowl.
- Add the potatoes and combine well.
- Heat the milk over medium heat in a medium saucepan or skillet.
- Mix in the sugar, salt and butter.
- Warm the mixture, stirring constantly, until the sugar is dissolved.
- Add the mixture to the potato bowl. Combine well.
- Add the eggs and combine well.
- Keep adding flour and mixing until you get a soft dough.
- Place the dough in a greased bowl, cover and refrigerate for several hours, overnight, or up to a week.
- Prepare small rolls from the dough and place them in a greased baking pan.
- Cover and set aside until the rolls double in size.
- Preheat the oven to 375°F.
- Bake the rolls until evenly brown, about 25–30 minutes.