Leftover Potato Quick Bread

May 30, 2011
0 Ratings
  • Makes 1 boule
Author Notes

So when you cook potatoes, you always make extra, right? They're useful for dinner or lunch the second or third day in many ways, including a quick bread. This is perfect for those beautiful reds, fingerlings, or Yukon Golds.

Quick bread means no yeast, no kneading, just mixing, baking and eating. And inhaling that fabulous aroma. —boulangere

What You'll Need
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea or kosher salt
  • Greens of 1 bunch scallions, trimmed, washed, 1/4" slice
  • 2 sort of small fist-sized cooked potatoes, smashed (not mashed - leave some color and texture to them)
  • 2 large eggs
  • 4 ounces buttermilk or sour milk
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment.
  2. Sift together into a mixing bowl the flour, baking powder baking soda, and salt. Add the scallions and potatoes and toss to blend. Add the eggs and buttermilk or sour milk. Gently stir to blend with a rubber spatula just until no trace of dry ingredients remains. Turn batter out onto a floured surface. Dip your palms in some flour. Gently round up the bread into a ball. Turn it over so that both sides are floured for that gorgeous rustic look. Set on a baking sheet lined with parchment. Bake for 40 minutes, rotating at the halfway point. Bread should be not sticky to the center when you insert a long bamboo skewer into it. Add 5-minute increments if necessary.
  3. Remove to a cooling rack while you finish whatever you plan to serve alongside. Serve with lots of soft butter. Great when served with a salad for lunch or a fritatta for dinner.

See what other Food52ers are saying.

  • Niknud
  • wssmom
  • boulangere
  • Michael Baum
    Michael Baum

10 Reviews

Arada October 13, 2014
Can I use normal milk? There isn't any butter milk left
Niknud September 26, 2011
These look delicous! Must have you over to take photos for me - I never seem to finish up until after dark. And we like 'quick' in my household....and recipes for leftover mashed pots because I seem incapable of making anything less that what would feed a small herd of ravenous wildebeasts!
boulangere September 26, 2011
Thank you so much. I know exactly what you mean about racing the setting sun. I have a few ridiculous photos posted that look like I took them by candlelight. Wildebeasts might enjoy the bread, too.
wssmom September 25, 2011
You had me at quick ....
boulangere September 25, 2011
LOL! It really is, and who ever makes just enough potatoes for one meal, for crying out loud.
boulangere June 7, 2011
I'll be posting photos of a slightly different variation we baked today.
kdubu June 7, 2011
Just tasted this. It is beyond delicious!
boulangere May 30, 2011
Oh yeah! I always make extra potatoes, rice, pasta. There is always an interesting use lurking for a simple dinner or side.
Michael B. October 29, 2018
Do you think this dough would make a good breakfast muffin?
boulangere October 30, 2018
I do!