Potato Cheese Bread – Soft, Savory, and Comforting

This Potato Cheese Bread is the kind of warm, cozy bake that makes the whole kitchen smell inviting. It’s soft on the inside, golden on the outside, and packed with melty cheese in every bite. The mashed potatoes make the dough extra tender without being heavy, and the result is a bread that feels like a cross between a dinner roll and a cheesy pull-apart loaf.

Whether you serve it alongside soup, with breakfast eggs, or as a snack, it’s a crowd-pleaser. No fancy techniques needed—just simple steps and reliable ingredients.

Why This Recipe Works

– Mashed potatoes add moisture. Potato starch locks in water, keeping the bread soft and fresh for days. – Cheese brings flavor and structure. A blend of melty and sharp cheeses gives you rich taste and gooey pockets without greasy spots. – Olive oil enriches the dough. It adds tenderness and makes the crust lightly crisp. – Two short rises keep it light. Proper proofing ensures an airy crumb with a delicate chew. – Simple shaping, big payoff. No complicated braids—just roll, fill, and bake.

What You’ll Need

• All-purpose flour – 3 1/2 cups (440 g), plus extra for dusting
• Instant yeast – 2 1/4 tsp (one packet)
• Warm milk – 1 cup (240 ml), about 105–110°F
• Mashed potatoes – 1 cup (200 g), plain and cooled (leftovers work great)
• Olive oil – 3 tbsp, plus more for greasing
• Sugar – 1 tbsp (helps activate yeast and browning)
• Salt – 1 1/2 tsp
• Garlic powder – 1 tsp (optional but recommended)
• Shredded cheese – 2 cups total; use a mix like mozzarella for melt and cheddar or Gruyère for flavor
• Chopped chives or green onions – 2 tbsp (optional)
• Egg – 1, beaten with 1 tsp water for egg wash
• Butter – 2 tbsp, melted for brushing after baking

Step-by-Step Instructions

1. Warm the milk and prep the yeast. In a large bowl, combine warm milk, sugar, and instant yeast. Let it sit for 3 minutes until slightly foamy.

   If it doesn’t foam, the milk may be too hot or the yeast inactive.

2. Add potatoes and seasonings. Stir in the mashed potatoes, olive oil, salt, and garlic powder. Mix until mostly smooth. Small potato bits are fine—they’ll melt into the dough.
3. Bring the dough together. Add 3 cups of flour and mix with a spoon or stand mixer until a shaggy dough forms.

   Add more flour, a little at a time, until the dough is soft and slightly tacky but not sticky.

4. Knead until elastic. Knead by hand on a floured surface or with a dough hook for 6–8 minutes. The dough should be smooth and spring back when poked. If it’s too sticky, dust with a tablespoon of flour at a time.
5. First rise. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60–75 minutes, or until doubled in size.

   It should feel airy and puffy.

6. Prepare filling. In a bowl, toss the shredded cheeses and chives. Keep a small handful aside for topping.
7. Shape the bread. Punch down the dough gently. Roll it into a rectangle about 10×14 inches.

   Sprinkle the cheese mixture evenly over the surface, leaving a 1-inch border.
8. Roll and seal. Starting from a long edge, roll the dough into a tight log. Pinch the seam and ends to seal. Place the log seam-side down on a parchment-lined baking sheet.
9. Optional twist. For a more decorative loaf, slice the log lengthwise down the center, exposing the layers.

   Twist the two strands together, keeping the cut sides up, then tuck the ends under.

10. Second rise. Cover the shaped loaf loosely and let it rise for 30–40 minutes, until slightly puffy. During this time, preheat the oven to 375°F (190°C).
11. Egg wash and top. Brush the loaf gently with egg wash. Sprinkle the reserved cheese on top for extra color and crunch.
12. Bake. Bake for 28–35 minutes, until deep golden and the internal temperature reaches about 195°F (90°C).

    If the top is browning too fast, tent loosely with foil.

13. Finish and cool. Brush the hot loaf with melted butter and a pinch of flaky salt if you like. Cool on a rack for at least 20 minutes before slicing so the cheese sets.

How to Store

– Room temperature: Wrap the cooled loaf in foil or store in an airtight container for up to 2 days. Rewarm slices in a toaster oven for best texture. – Refrigerator: Not ideal, as it can dry the crumb.

If needed, wrap well and consume within 3 days. – Freezer: Slice, wrap individually, and freeze for up to 2 months. Reheat from frozen at 325°F (165°C) for 10–12 minutes, or toast straight from the freezer.

Benefits of This Recipe

– Stays soft longer. The potato keeps the bread tender and moist. – Flexible and forgiving. Works with leftover mashed potatoes and whatever cheese you have on hand. – Comfort food appeal. Savory, cheesy, and aromatic—perfect for sharing. – Pairs with everything. Great with soup, salads, breakfast plates, or as a snack. – Beginner-friendly. Clear steps and no special equipment needed.

What Not to Do

– Don’t use hot potatoes or hot milk. High heat can kill the yeast. Aim for warm, not hot. – Don’t over-flour. Too much flour makes the bread dry.

Keep the dough slightly tacky. – Don’t skip the second rise. It improves texture and oven spring. – Don’t slice immediately. Let it rest so the cheese sets and the crumb finishes steaming. – Don’t overload the filling. Too much cheese can cause blowouts and greasy pockets.

Recipe Variations

– Herb and Garlic: Add 1 tsp Italian seasoning to the dough and rub a cut garlic clove on the crust after baking. – Jalapeño Cheddar: Fold in 1/2 cup diced pickled jalapeños with sharp cheddar for a spicy kick. – Bacon and Scallion: Add 1/2 cup crisp bacon bits and sliced scallions to the filling. – Pull-Apart Rolls: Divide dough into 12 balls, stuff each with a cube of mozzarella, arrange in a greased 9×13 pan, rise, and bake 20–24 minutes. – Whole Wheat Boost: Swap 1 cup of the all-purpose flour for whole wheat and add 1 extra tablespoon olive oil to keep it soft. – Skillet Bread: Press the dough into a 10-inch oiled cast-iron skillet, top with cheese, and bake until golden for a thick, shareable round.

FAQ

Can I use active dry yeast instead of instant?

Yes. Bloom active dry yeast in the warm milk and sugar for 5–10 minutes until foamy, then proceed. Rising times may be slightly longer.

What if I don’t have mashed potatoes?

You can boil and mash one large potato, then cool it completely.

In a pinch, use instant mashed potatoes prepared thick—not watery—then let them cool.

Which cheese melts best?

Mozzarella melts beautifully, but it’s mild. Combine it with cheddar, Gruyère, or provolone for both melt and flavor. Avoid very wet fresh mozzarella—it can make the dough soggy.

Can I make the dough ahead?

Yes.

After the first rise, refrigerate the dough tightly covered for up to 24 hours. Bring to room temperature, shape with the cheese, then continue with the second rise and bake.

How do I know the bread is done?

Look for a deep golden crust, cheese bubbling at the seams, and an internal temperature around 195°F. The loaf should feel light for its size.

Is this bread suitable for a stand mixer?

Absolutely.

Use the dough hook on low to medium-low. Mix until combined, then knead about 6 minutes, adding flour only as needed to prevent sticking.

Can I make it vegetarian?

It already is, as written. Just ensure your cheese is made with vegetarian-friendly rennet if that’s important to you.

How can I make it extra fluffy?

Keep the dough slightly tacky, don’t rush the rises, and avoid overbaking.

Brushing with butter after baking also softens the crust.

Wrapping Up

Potato Cheese Bread is simple, homey, and reliably delicious. The potato makes it pillowy, the cheese adds richness, and the method is straightforward enough for weeknights. Serve it warm, share it generously, and expect requests for the recipe.

Once you make it, it’ll become a regular in your bread rotation.