Hey, don’t throw away those leftover mashed potatoes! Make this soft and fragrant Mashed Potato Craisin Bread with a sweet cinnamon swirl.
We #SundaySupper members hate to see perfectly good food go to waste, so today we’re offering our best ways to use up those holiday leftovers.
I love Thanksgiving leftovers. In fact, if I don’t host the holiday meal I’ll sometimes buy a small turkey breast to roast just so we can have leftovers for ourselves all weekend. I don’t know about you, but mashed potatoes are probably my least favorite to have left over. They’re never quite the same after the day they’re made. Once the starches in the potatoes cool down there’s no going back.
Don’t toss those leftover mashed potatoes – Make Mashed Potato Craisin Bread!
Leftover potatoes can be a great base for other starchy dishes like pancakes and bread. So I used leftovers to make Mashed Potato Craisin Bread. Not only are you using up your holiday leftovers, but the cranberry, orange and cinnamon flavors are perfect for the season. If you’re having guests for the weekend this bread would be great for breakfast or brunch. Mashed Potato Craisin bread stays moist for a couple of days. After that, if you want to make a dish from leftovers of leftovers, the bread makes great french toast or bread pudding.
Potato bread recipes often start by boiling a potato and using the potato and the starchy water it was boiled in as the base for bread dough. I just skipped that step and used leftover potatoes. If you want to make this bread but don’t have any leftover potatoes follow the instructions in the notes section of the recipe to use fresh potatoes.
I made this recipe twice, each with a different batch of mashed potato. With the second batch I used a 1/2 cup less flour because the potatoes were a little drier than the first batch. So, based on the texture of your mashed potatoes you might use a little more or less flour.
- 1 cup cold mashed potatoes (see note)
- 1 cup (8oz, 250ml) warm water
- 2 teaspoons dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3.5 - 4 cups (1lb 4oz, 580g)bread flour (see note)
- 1 large egg, room temperature
- 1/2 stick (2 oz, 55g) melted butter
- Zest from 1 orange, grated
- 1 teaspoon cinnamon
- 1 cup (6 oz, 160g) craisins
- Cinnamon sugar made with 1 tablespoon cinnamon and 1/4 cup granulated sugar
- 1 egg whisked with 1 tablespoon water and a pinch of salt for egg wash
- Butter two 9"x 5" or 8"x 4" loaf pans
- Combine the mashed potato and water in a microwave safe bowl
- Warm in 30 second increments until the mixture is about 110°-120°F, or slightly warmer than body temperature
- Transfer the potato mixture to a mixer bowl and add the yeast, sugar and salt
- Mix on low speed to combine
- Add 1.5 cup of flour and mix to form a thick batter
- Remove the bowl from the mixer, sprinkle 1/2 cup of flour over the batter
- Set aside and allow to rise for 1 hour
- Return the bowl to the mixer with the dough hook
- Mix on low speed to deflate the batter
- Add the egg, melted butter, cinnamon and orange zest to the batter
- Add the remaining 2 cups flour, 1/2 cup at a time until the dough gathers onto the dough hook. Knead on medium-low speed until the dough is elastic, but is still soft. It will be a little sticky.
- (If mixing by hand add flour until you can no longer stir with a spoon then turn the dough onto a floured surface and continue kneading in flour until the dough is elastic, but is still soft.)
- Turn the dough out onto a floured surface and knead in the craisins
- Divide the dough into 2 equal pieces.
- Cover the dough with plastic wrap and let it rest for 10 minutes
- Roll one portion of dough to a 8"x 12" rectangle
- Brush the entire surface of the dough with egg wash
- Sprinkle 1/2 the cinnamon sugar over the dough
- Roll the dough tightly from the short side, pinching the ends to close
- Place the dough into the prepared loaf pan, seam side down
- Repeat with the second portion of dough
- Cover the loaves with plastic wrap and set aside in a warm place for about 1- 1 1/2 hours until the dough fills the pan and has doubled in volume.
- Meanwhile, preheat the oven to 350°F convection or 375°F regular
- Brush the loaves with egg wash
- Sprinkle with Demerarra or granulated sugar
- Bake about 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean. The interior temp should be about 190°F.
If you don't have mashed potatoes you can boil 1 medium-large potato. Mash the potato and use 1 cup potato plus 1 cup cooking water. Continue with the recipe from there.
The amount of flour may vary based on the texture of your potatoes. I used a full 4 cups for my first batch and 3.5 cups for my second batch.
The bread freezes very well, is good toasted and makes great french toast.
Nutrition Information:Serving Size: 2
Amount Per Serving: Calories: 287 Total Fat: 12g Carbohydrates: 39g Protein: 8g
Thanks to Christie from A Kitchen Hoor’s Adventure for hosting today’s event. Check out these other ingenious ways to use up your holiday leftovers:
- Country Skillet Breakfast by The Freshman Cook
- Mashed Potato Craisin Bread by Baking Sense
- Sweet Potato Casserole Waffles by Sew You Think You Can Cook
- Chocolate Pumpkin Brownies by NinjaBaker.com
- ‘Australian Pie’ – Leftover Turkey Pie with Raisins and Bechamel by Caroline’s Cooking
- Brie Cranberry Turkey Quesadillas by Food Lust People Love
- Bubble Up Hot Brown Casserole by A Kitchen Hoor’s Adventures
- Cranberry Chipotle BBQ Chicken Pizza by A Mind “Full” Mom
- Cranberry Pork Tenderloin by The Crumby Cupcake
- Creamed Spinach Turkey Pasta by Cindy’s Recipes and Writings
- Healthy Turkey Quesadillas with Cranberry Apple Salsa by Food Done Light
- Leftover Turkey Noodle Casserole by Cricket’s Confections
- Leftover Turkey Pasta with Mushrooms by Cooking Chat
- Turkey Alfredo Stuffed Shells by Palatable Pastime
- Turkey Broccoli and Cheddar Pot Pie by Cookin’ Mimi
- Turkey Glass Noodle Salad by Sunday Supper Movement
- Turkey Grilled Cheese with Cranberry and Brie by Life Tastes Good
- Turkey Pot Pie Casserole by Cosmopolitan Cornbread
- Turkey Shepard’s Pie by Monica’s Table
- Baked Mashed Potato Pancakes by Pies and Plots
- Leftover Mashed Potato Puff Casserole by Hezzi-D’s Books and Cooks
- Arroz Caldo with Turkey by Asian In America
- Bacon Egg Potato and Turkey Soup by Family Foodie
- Leftover Turkey Tortilla Soup by That Skinny Chick Can Bake
- Lemony Chicken-Lentil Soup with Couscous by What Smells So Good?
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