Refrigerator Potato Bread recipe inspired by Betty Crocker

Vintage-Inspired Refrigerator Potato Bread Recipe

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This Refrigerator Potato Bread is one of the first things I baked as a new bride. It came from a 1970s-era Betty Crocker cookbook found at a garage sale. Sadly, I lost that cookbook during one of our last military moves, and I miss it.

Betty Crocker’s orange cookbook taught me to cook, not just reheat things from a can. I’d made notes on and customized almost every recipe in it—besides some weird ones involving vegetables in jello. We weren’t that brave.

This Refrigerator Potato Bread recipe is inspired by the one I found in Betty Crocker’s cookbook. I’ve swapped butter for shortening and use the potato cooking water for a loaf that never tastes dry. I’ve even used it in the bread machine, too—an invention they couldn’t have imagined in the 1970s.

Making Refrigerator Potato Bread

The secret to this making this homemade bread is using leftover mashed potatoes. If you’re the kind of person who always makes too many, that’s great news!

But if not, then peel and boil some spuds to start, then mash them until they’re smooth. Save the cooking water, too. In a pinch, I’ve used instant mashed potatoes but the loaf is more crumbly for some reason.

Now, this is a rustic bread, so you don’t need to sift the ingredients—just add the dry ingredients to your stand mixer followed by the wet ones. Then, mix on low speed—I used the second from lowest setting—until the ingredients are combined.

Next, switch to the dough hook and knead on medium-slow speed for 5-7 minutes. Bread dough is fully kneaded when it’s smooth and springs back once you press it.

Transfer the dough to a well-oiled bowl with a lid and turn the dough over in the bowl so the top of it’s lightly oiled. Cover tightly and refrigerate the bread dough for at least 2 hours.

Now, it’s ready to turn into freshly-baked rolls or loaves!

  • To make a loaf: Transfer half the dough to a well-oiled loaf pan.
  • To make eight rolls: Roll golf ball-sized pieces and put them in a well-oiled pie pan.

Cover the pan loosely with a clean towel while it rises in a warm spot for 2-4 hours. Then preheat the oven to 350°F (177°C) and bake loaves for 40 minutes and rolls for 30.

Testing Bread for for Doneness

Potato bread is more dense and moist than standard homemade bread, so instead of listening for a hollow sound when you tap it, you’ll need to test the internal temperature. Refrigerator Potato Bread is ready when it reaches 190°F (88°C).

Refrigerator Potato Bread Recipe

Ready to make your own?

Potato Bread Refrigerator Dough

Refrigerator Potato Bread

Based on the 1970s Betty Crocker recipe, this make-ahead potato bread dough stays in the fridge so you can bake fresh loaves and rolls all week.
Prep Time: 20 minutes
Cook Time: 40 minutes
Rising time before baking: 2 hours
Total Time: 3 hours
Servings: 20 1-inch slices or dinner rolls
Calories: 257kcal
Author: Katie Berry
Course: Bread
Cuisine: Irish
Keyword: baking, bread


  • Large bowl for rising
  • Stand Mixer
  • Loaf or pie pan


  • vegetable oil to prepare bowls and pans
  • 7 cups white all-purpose flour divided (start with 5)
  • 1 tablespoon instant yeast
  • ½ cup white sugar
  • cups lukewarm water leftover potato cooking water works is great
  • 12 tablespoons butter softened
  • teaspoons table salt
  • 2 large eggs room temperature
  • 1 cup mashed potatoes unseasoned, room temperature


Make-Ahead Potato Bread Dough

  • Oil the inside of a very large bowl and set it aside.
  • To the bowl of a stand mixer, add 5 cups of flour and the remaining ingredients. Beat together on low speed. Add more flour 1/2 cup at a time as needed to form a firm but not stiff dough.
  • Switch to the dough hook and knead at medium speed for 7 minutes. 

Refrigerating the Potato Bread Dough

  • Rub a small amount of oil on your hands and scoop the dough out of the stand mixer bowl from the bottom. Transfer it to the large bowl then use your hands to gently turn over the loaf so the top is lightly oiled.
  • Cover the bowl with a lid or cling wrap and place it in the refrigerator for at least 2 hours. Use within 7 days.

Baking Refrigerator Potato Bread

  • For one loaf: shape half the dough into a loaf. Place in a well-oiled loaf pan.
    For 8 rolls: Roll golf ball-sized pieces of the dough and arrange them 1 inch apart in a greased pie tin with one roll in the center.
  • Lightly cover the pan with oiled cling wrap or a towel and let the dough rise in a warm spot until almost doubled, around 2 hours.
  • Preheat the oven to 350°F / 177°C. 
  • Bake loaves for 40 minutes and rolls for 30 minutes. Use a thermometer inserted into the center to test for doneness. Bread is ready when the crust is golden brown and a thermometer inserted into the center reads 190°F / 88°C.
  • Remove from the oven and place the pan on a rack. Let loaves cool in the pan for 5 minutes on the rack then turn the pan over, remove the loaf, and let it finish cooling directly on the rack. Rolls can cool in the pan.

Bread Machine Users

  • Add ingredients in the order recommended by your machine’s manufacturer. Run the standard loaf cycle but stop after kneading. Follow the rest of the directions in the recipe above, starting with "Refrigerating the Potato Bread Dough."


Use refrigerator bread dough within one week.


Serving: 1slice | Calories: 257kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 357mg | Potassium: 91mg | Fiber: 1g | Sugar: 5g | Vitamin A: 237IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 2mg
Did you try this?Let me know how it was!

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  1. This is the exact recipe that my mother has made for the last 35 years. It is wonderful! Its a bit tricky for me trying to get the right amount of flour as to not add too much and it become too heavy. Glad you added to use the potato water as I think this helps with flavor. Also glad to see the option for the bread machine. Use bread machine flour here instead of the all purpose? The original original recipe I believes calls for shortening but subbing it with the butter has a much better flavor!

  2. Is this a sweet bread?

    1. Katie Berry says:

      No, it’s not sweet. I know there are some potato breads that are, but this tastes more like a loaf of thick and fluffy sandwich bread.


    Has anyone tried this with sweet potatoes?

    1. Katie Berry says:

      Not that I know of. If you do, let me know how it turns out!

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