A mouth-watering quickbread recipe with mashed potatoes, rosemary and onions! Potato bread all on it’s own is something delicious so when you add fragrant rosemary and toasted onions you get a truly wonderful loaf of bread.
The aroma entirely on its own will drive you wild. Plus you have a great way to repurpose leftover potatoes! The bread is baked with mashed potatoes, sauteed onions and fresh rosemary using a combo of white and whole wheat flours.
The result is an incredibly tender, soft bread with great flavor. Hearty and filling. I had a slice with turkey dinner in place of the mashed potatoes and it was the perfect compliment. It is also good alongside soup, salad, eggs or with a traditional comfort meal like meatloaf.
A mouth-watering quickbread recipe with mashed potatoes, rosemary and onions!
- Preheat oven to 350 degrees F. In a medium-sized mixing bowl, whisk together the flour, baking powder, salt and sugar.
- In a separate medium bowl whisk the eggs and add melted butter, sour cream and milk. Stir in the sauteed onions and rosemary.
- Stir the liquid ingredients and the potato into the dry ingredients, mixing just till thoroughly combined. Spoon the batter into a lightly greased standard loaf pan.
- Bake the bread about 1 hour, or until it’s a very light golden brown, and a cake tester inserted into the center of the loaf comes out clean. Remove the loaf from the oven, and after about 5 minutes, remove it from the pan and place it on a rack to cool. To slice – cut gently using a serrated knife – the bread is very tender.
Adapted from King Arthur Flour
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