Creamy Spring Smashed Potatoes Bread
A unique and creamy bread recipe featuring smashed baby potatoes and fresh spring herbs, delivering a soft, pillowy crumb with a crispy golden crust. Perfect for spring and summer gatherings or a cozy snack.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 2 cups (450 grams) baby potatoes, boiled and gently smashed
- 3 ½ cups (420 grams) all-purpose flour
- 2 ¼ teaspoons instant yeast (one packet)
- 1 cup (240 ml) warm water (around 110°F / 43°C)
- 4 tablespoons (56 grams) unsalted butter, melted
- ⅓ cup (80 ml) sour cream
- 2 tablespoons fresh herbs (parsley, chives, tarragon), chopped
- 1 clove garlic, minced (optional)
- 1 ½ teaspoons salt
- 1 tablespoon sugar
Instructions
- Boil 2 cups (450 grams) of baby potatoes in a medium pot until tender, about 15 minutes. Drain and let cool slightly. Gently smash the potatoes with a potato masher or fork, keeping some texture.
- In a large mixing bowl, combine 1 cup (240 ml) warm water (110°F/43°C), 1 tablespoon sugar, and 2 ¼ teaspoons instant yeast. Stir lightly and let sit for 5-7 minutes until frothy and bubbly.
- Add 4 tablespoons melted unsalted butter, ⅓ cup sour cream, and 1 clove minced garlic to the yeast mixture. Stir to combine.
- Fold in the smashed potatoes and 2 tablespoons chopped fresh herbs.
- Gradually add 3 ½ cups all-purpose flour and 1 ½ teaspoons salt to the wet mixture. Stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer dough hook on medium speed for 6-7 minutes. The dough should be slightly sticky but pull away cleanly.
- Place the dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
- Punch down the dough gently, shape into a round or oval loaf, and place on a parchment-lined baking sheet or cast iron skillet. Cover and let rise for 30-40 minutes until puffy.
- Preheat oven to 375°F (190°C). Optionally brush the top with melted butter or olive oil. Bake for 35-40 minutes until crust is golden and sounds hollow when tapped.
- Cool the bread on a wire rack for at least 20 minutes before slicing.
Notes
Do not over-smash the potatoes; keep some chunks for texture. If dough is too sticky, lightly dust with flour but avoid adding too much to prevent dense bread. Use a cast iron skillet for a better crust or a baking sheet lined with parchment paper. Tent with foil if crust browns too quickly. Let bread cool completely before slicing to avoid gummy texture.
Nutrition
- Serving Size: 1 slice (about 60 gr
- Calories: 150
- Fat: 3.5
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Keywords: smashed potatoes bread, creamy bread, spring herbs bread, homemade bread, easy bread recipe, herb bread, potato bread