Irish Potato Bread

Irish Potato Bread Rolls

You can make this bread as individual rolls in a muffin pan or one large loaf (see notes)


  • 3/4 cup cooked, mashed potato
  • 3/4 cup raw, grated potato
  • 1 egg
  • 1 egg white
  • 1/3 cup oil
  • 3/4 cup milk
  • 1/2 cup shredded cheese (I used monterey jack)
  • 2 Tbsp chives, sliced (add more if you like)
  • 1 tsp caraway seeds (add more if you like)
  • 3 1/4 cups flour
  • 1 1/2 Tbsp baking powder
  • 1 tsp. salt


  1. Preheat oven to 375. Spray muffin pan with cooking spray and set aside.
  2. In bowl, stir together chives, caraway seeds, flour, baking powder, and salt.
  3. In another bowl, add mashed potato, grated potato, egg, egg white, oil, and milk and stir until well combined.
  4. Add dry ingredients to wet ingredients and stir to combine.
  5. Lightly flour a work surface. Turn dough onto floured work surface and knead several times.
  6. Divide dough into 12 balls. Place dough balls in muffin tin. Cut an “X” on top of each ball of dough with a knife.
  7. Bake 30 minutes, until golden and sound hollow when tapped on. Cool on wire rack.
  8. These rolls are best served warm with butter!


To make one large round loaf:
Grease (or use cooking spray) a 8″ round cake pan or pie dish. After kneading dough several times, form dough into round loaf and place in prepared pan. Cut an “X” across the top. Bake 375 degree for about 45-55 minutes, until golden and sounds hollow when tapped on. Remove to wire rack to cool.

Recipe from: Jo and Sue