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Irish Potato Bread

Although its origin is in South America, the humble potato is naturally very suited to the Irish climate and soils however it has had a turbulent history in Ireland after an over-reliance on the crop and a devastating agricultural disease led to the potato famine in the late 1840s. Today, potatoes hold a special place in the hearts of many in Ireland, enjoyed in a wide variety of ways including roasted, fried and mashed. This recipe is a great way to use up leftover mashed potato and can also be turned into buns for burgers.

Time: 20 mins (prep), 35 - 40 mins (cook)

Equipment: 1x stand mixer with dough hook, 1x tablespoon, 1x loaf tin, 1x serving board, 1x serrated knife


  • 85g water lukewarm
  • 7g dry active yeast
  • 250g plain flour
  • 5g table salt
  • 100g mashed potatoes - cold
  • 1 large egg
  • 50g butter at room temperature
  • 1 egg (eggwash)


Step 1

Pre-heat your oven to 160°C(320°F).

Add your flour to a mixing bowl along with the leftover mashed potato. Next go in with yeast, salt and the egg along with our butter. Now that's all together in our stand mixer, turn it onto a medium speed and gradually add the water.

Step 2

Now, let's leave this to become a nice dough and while its coming together grease your loaf tin. Once kneaded the dough should be sticky to the touch. Spread the dough evenly in your tin.

Step 3

Once the dough has been spread out cover it with clingfilm and leave it too proof in a warm place until it doubles in size and has filled out our loaf tin. Now, brush the proofed loaf with some egg wash and bake for roughly 35 minutes.

Step 4

Turn the loaf out of the tin and slice to a thickness of your liking and serve.

Kevin's notes:

Step 1

The butter in our recipe helps to enrich our dough almost like a brioche - this is also similar to Kerry's batch bread recipe this week.

Step 2

You want to knead this bread for about 5 minutes. If you don't have a stand mixer feel free to do it by hand using a similar technique to Kerry's recipe this week.

Step 3

Once proofed the dough should have a nice bounce to it when lightly pressed.

Step 4

This bread is incredibly versatile, serve toasted with some butter and jam or savoury with some pâté.


  • Wheat
  • Milk
  • Egg
  • Always check the packaging as allergens may vary depending on the supplier.

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Kevin Dundon
I'm the chef and owner of Dunbrody Country House located in Ireland's sunny South East and love using the produce from my own garden.