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cheesy potato bread on white oval plate with black striped white towel in upper right corner all on wood cutting board. 2 full buns and 1 split open to show filling.

Cheesy Potato Bread

Your family and friends will love this cheesy potato bread! The recipe is unique, incredibly flavorful, and super addicting! While the instructions are for single portions I include the option for making larger loaves!
5 from 1 vote
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Course Baked Goods
Cuisine German, Potato
Servings 6 servings

Ingredients
  

  • 1 ½ cups russet potatoes, cubed (equal to about 3 small potatoes)
  • 1 cup warm milk
  • 1 teaspoon yeast
  • 2 cups + 3 tbsp all purpose flour (option to use bread flour but you might need to add extra)
  • ½ teaspoon sea salt
  • 2 teaspoon raw honey
  • 1 tablespoon olive oil

For Potato Filling

  • 1 tablespoon unsalted butter, softened
  • ¼ teaspoon sea salt
  • ¾ cup packed Manchego cheese (also try a Dill Havarti cheese)
  • ¼ cup plain Greek yogurt (any fat percentage)
  • 2 teaspoon garlic granules
  • freshly ground black pepper to taste

For Egg Wash

  • 1 egg
  • 2 teaspoon milk or water
  • *Option to brush baked buns with melted butter after bake.

Instructions
 

Make the Dough

  • Warm the milk in a saucepan on low-medium heat. You can dip your finger in past your cuticle and it should be warm but not hot.
    Remove the milk from the heat and transfer to a separate bowl. Add the yeast and mix. Let it sit for about 5-10 minutes to let the yeast activate.
  • Meanwhile, in a large bowl, mix together the flour, salt, honey, and olive oil. Add in the activated yeast milk and mix all ingredients together until they form a dough. If you've really worked it and it continues to be super sticky you can add a teaspoon of flour at a time but don't overdo it. It will be a bit sticky and won't be a smooth dough ball and that's okay.
    Cover the dough and let it rise for 1 hour or until doubles in size.

Make the Mashed Potato Filling While the Dough Rises

  • Chop potatoes into cubes. Add potatoes to a small saucepan with enough water to cover them. Bring to a boil over medium heat, then decrease to medium-low and continue cooking until fork tender (about 10 minutes).
  • While the potatoes cook, mix all other filling ingredients together in a medium-sized bowl.
  • Drain cooked potatoes and add them to the filling bowl. Mash and whip potatoes until they're as smooth as you'd like.
    Scoop out the filling into 6 equal portions onto a plate and set aside.

Forming the Buns

  • Once the dough has risen, lay it out on a lightly floured surface and cut it into 6 equal portions.
  • Line a baking sheet with parchment paper.
  • Work 1 portion of dough at a time and press it out to a 5 inch round on the parchment paper. Place 1 portion of the filling in the middle, then gather the ends of the dough to the center to pinch and seal closed. Rock the dough ball gently in your palms to seal it closed fully.
  • Repeat this with 5 remaining portions.
  • Line up the dough balls 3 in each row leaving space between each one.
  • Gently press out each dough ball to be about 4 ½- 5 inches in diameter. You can press them out between your hands as well to start but be gentle to not break the seal.
  • Cover the buns to rise for 10-15 minutes.
    Meanwhile Preheat the oven to 350°F and whisk together the egg wash.
  • After rise, make indents in each round by pressing down gently with your finger tips. Brush each one with egg wash, covering the tops and sides.

Bake

  • Bake on middle rack for 30 minutes. Option to brush them with melted butter after bake.
  • Transfer to a cooling rack to cool slightly but serve warm!
Keyword bread recipes, cheese bread, cheesy potato bread, potato bread
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