Potato bread can be any type of bread that uses cooked potato to replace some of the starch typically provided by wheat flour. The added potato starch gives wheat bread a fluffy texture that works as well for sandwich bread as it does for pull-apart potato rolls. Though potato bread is typically white bread, you can make it with whole wheat flour. \n\nWhether it's your first time baking or you've already mastered homemade bread, potato bread can present a unique but rewarding challenge. \n\n1. __Let your dough rise overnight__. For the best flavor, allow your potato bread to rise overnight. Although you can make potato bread in one day by letting the dough rise quickly in a warm place, the dough develops more flavor with a longer rise in the fridge. \n2. __Use leftover potato water__. After you boil your potatoes, reserve some of the leftover potato water for the bread. It's full of starch, which keeps bread fresh and moist by retaining liquid. If you don’t have potato water, use milk or buttermilk.\n3. __Use a potato ricer__. For the smoothest mashed potatoes, use a potato ricer. You’ll get airy, easily mixable results.\n4. __Allow potatoes to cool before use__. Make sure the mashed potatoes are completely cool before mixing them into the dough, or the heat from the potatoes could kill the yeast.\n5. __Substitute potato flour__. If you don’t have fresh potatoes on hand, you can use potato flour, which is made from dried potatoes, instead. Use a third of a cup of potato flour for every cup of mashed potatoes and increase the liquid by 50%, using milk or buttermilk instead of the potato water. Alternatively, substitute two parts potato flakes (instant potatoes) for one part potato flour. \n6. __Store your potato bread properly__. Tightly wrap potato bread in plastic wrap. It will last for up to one week.\n7. __Use a stand mixer__. Since potato bread dough is wet and difficult to knead by hand, break out the stand mixer or use a bread machine to knead the dough.\n\nLearn how to make spongy, golden potato bread at home.