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Bob's Red Mill Potato Flour Description
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Super-Fine Potato Flour
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Non GMO Project Verified
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Gluten Free
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Kosher
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You Can See Our Quality®
Made from whole peeled potatoes, our potato flour attracts and holds water, producing yeast bread with an excellent texture. Use to thicken sauces, gravies and soups, and in gluten free cooking and baking.
Dear Friends,
At Bob's Red Mill, we feel that baking is a language all its own, an expression of love you share with your friends and family. That's why we work so hard to bring you the very best baking flour - because it is so much more than just food. Flour is a way to share your talent, your bounty, your heart. May these previous gifts shine through in everything you bake.
To your good health,
Bob Moore
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Leftover Mashed Potato Bread
Unpopular opinion: Leftovers are the best part of every holiday feast.
Whether you agree or not, you’re likely out of fresh ideas for
repurposing leftovers. Instead of settling for a microwaved mashed potato re-do, try making this fluffy potato bread! It’s soft, spongy texture makes it perfect for making sandwiches – especially peanut butter and jelly or grilled cheese. You can also toast it, spread on some avocado with lime, sliced tomatoes and cucumbers, sprouts,
hemp seeds, paprika and
chili powder.
Leftover Mashed Potato Bread
- 6 oz. leftover mashed potatoes (or 11 oz. russet potatoes, peeled & cubed)
- 1 cup oat milk (divided (100 degrees F))
- 1/2 tsp. cane sugar (divided)
- 1-1/4 tsp. active dry yeast
- 3 cups all-purpose flour
- 1 tsp. Himalayan pink salt (plus more for water)
- 1 Tbsp. avocado oil
If using leftover mashed potatoes, skip this step. In pot, cover diced potatoes with water by 1 inch. Sprinkle with salt, around 1/4 teaspoon, and bring to boil for 12 minutes. Drain potatoes, transfer back to pot and mash until smooth, creamy and free of lumps. Mix in 1 tablespoon oat milk and a sprinkle of salt and pepper.
In stand mixer, combine yeast, 2 tablespoons oat milk and 1/4 tsp. sugar. Set aside for 10 minutes until bubbles form and mixture is frothy. Prepare a 9x5-in. loaf pan with parchment paper or lightly grease to prevent sticking.
- Add mashed potatoes, flour, salt, oil and the remaining oat milk and sugar. Knead on speed two for 8 minutes. Note: If dough is slightly sticky, lightly oil your hands to pick it up. Transfer dough to lightly oiled bowl and cover with a clean damp kitchen towel for 1 hour and 45 minutes or until doubled in size.
- Press dough with your hand to release air. Turn it out onto a lightly floured surface. Shape dough into an 8x4-in. log and place in prepared pan. Cover with the same kitchen towel and let the dough rise for 1 hour.
- Preheat oven to 350 degrees F.
- Bake for 43 minutes or until lightly golden brown. Remove from oven and let cool in pan for 5 minutes. Then, transfer loaf to cooling rack and cool completely before slicing.
- Chef’s tip: Make sure your mashed potatoes don’t contain too much liquid. The more liquid, the more moisture will end up in the dough. Keep in mind that seasoned mashed potatoes will yield a similar flavor profile in its bread form.
- Order the ingredients you need to make this clever recipe at Vitacost.com!
