Score 4.7 (· 2 h) · Incredibly soft and fluffy, this simple gluten-free potato bread is a great way to use up leftover mashed potatoes. If there's one thing the last two years have shown me, it's that the process of making homemade bread is therapeutic, and it never ceases to surprise me every time I see how bread dough doubles in size after it grows. To store it, place the cooled potato bread in an airtight container and place it in the refrigerator for up to 5 days. Incredibly soft and fluffy, this simple gluten-free potato bread is a great way to use up leftover mashed potatoes.
Alternatively, you can also cut the bread into slices before freezing it so that you can take out slices of bread at a time and toast them immediately. Gluten-free potato bread so delicious that you can eat it alone, but it's also perfect for making sandwiches or for toasting and spreading it with jam. During the testing process for my recipe, I only used fresh mashed potatoes, so I suggest using fresh mashed potatoes (or leftovers from another meal).
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