Potato Buns Recipe With Leftover Mashed Potatoes

Potato Buns

Don’t you hate when you have leftover mashed potatoes? Of course, you can always make potato dumplings or just reheat them, but my recipe for potato buns is a delicious alternative. These potato buns are easy to make with a slightly sweeter taste than traditional buns with a soft texture that your family will love.

In the past you may have noticed potato buns that mandate you cook the potatoes you need before mashing them without the salt and butter. As you know, if you read me regularly that my philosophy is why exert extra effort when the results can be just as good? Let me assure you that you can make homemade potato buns with your seasoned leftovers and have the same excellent results.

Besides helping you clean up from having another food storage container sitting in your refrigerator, you will be treating your family like royalty with bakery style potato buns by using my recipe. At the same time, you also will prevent wasting valuable and expensive food that may otherwise land in your garbage because you forgot that container of leftovers was there.

You will probably laugh at the size of these potato buns I photographed for you. However, my guy likes ones of substantial size so I always shape some mammoth ones to keep him happy.

If you don’t need any buns, you can always shape this raised dough into two loaves of bread. Whatever bread option you need really works so keep that in mind.

The next time that you have some leftover mashed potatoes, I hope that you’ll print out my recipe.

Potato Buns

 

1 cup of mashed potatoes
2 tablespoons of dry yeasts or 2 packets of dry yeast
2 cups of warm water
1/4 cup of sugar
2 teaspoons of salt
½ cups of canola oil
7 to 8 cups of sifted flour

Take your warm water (not hot) along with a teaspoon of that sugar and pour into a large mixing bowl before stirring in the yeast.

I like to give the yeast a few minutes to feed on that sugar before incorporating the rest of the ingredients for my dough. You will know it is time when the water appears bubbly.

Next, stir in the oil, remaining sugar, salt, mashed potatoes with a wooden spoon before adding the flour a few cups at a time. Depending on the weather and humidity, you may need more flour or less. Just keep stirring in enough flour until the dough in soft and pliable.

Instead of just throwing your measuring cup that had the oil in your sink or dishwasher, I like to turn the cup upside down over my finished dough to lubricate it before covering for growing time.

Let the dough rise in a warm spot until double in size or about an hour.

Shape into potato buns or two loaves of bread before placing on greased baking sheets or in loaf pans.

Give the shaped buns or loaves about another hour to rise before baking.

Bake in a 350-degree oven for about 20 minutes for the buns and about 35-40 minutes for the bread. This baking time can vary depending on how your oven bakes. You want a golden brown color.

ENJOY!

Potato Buns
Cook Time
20 mins
 
Print out my potato buns recipe for a soft and slighter sweeter take on traditional buns.
Course: Breads, Lunch
Cuisine: American
Keyword: potato buns, potato buns using leftover mashed potatoes
Servings: 12
Ingredients
  • 1 cup of mashed potatoes
  • 2 tablespoons of dry yeasts or 2 packets of dry yeast
  • 2 cups of warm water
  • 1/4 cup of sugar
  • 2 teaspoons of salt
  • ½ cups of canola oil
  • 7 to 8 cups of sifted flour
Instructions
  1. Take your warm water (not hot) along with a teaspoon of that sugar and pour into a large mixing bowl before stirring in the yeast.
  2. I like to give the yeast a few minutes to feed on that sugar before incorporating the rest of the ingredients for my dough. You will know it is time when the water appears bubbly.
  3. Next, stir in the oil, remaining sugar, salt, mashed potatoes with a wooden spoon before adding the flour a few cups at a time. Depending on the weather and humidity, you may need more flour or less. Just keep stirring in enough flour until the dough in soft and pliable.
  4. Instead of just throwing your measuring cup that had the oil in your sink or dishwasher, I like to turn the cup upside down over my finished dough to lubricate it before covering for growing time.

  5. Let the dough rise in a warm spot until double in size or about an hour.
  6. Shape into potato buns or two loaves of bread before placing on greased baking sheets or loaf pans.
  7. Give the shaped buns or loaves about another hour to rise before baking.
  8. Bake in a 350-degree oven for about 20 minutes for the buns and about 35-40 minutes for the bread. This baking time can vary depending on how your oven bakes. You want a golden brown color.
  9. ENJOY!
Recipe Notes

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