Irish Potato Bread Recipe

Add Irish Potato Bread to the menu for your St. Patrick’s Day feast.

March 2008

  • potato-bread
    After it has cooled, slice and serve with butter or another delicious topping such as cream cheese.
    Photo by Pixabay/ponce_photography
  • potato-bread

Yield: Yields 16 slices

The United Nations has declared 2008 the 'International Year of the Potato,' citing the potato's strong nutrition profile, versatility and ability to feed the masses.

The potato is fast-growing and nutritious. One medium (5.3 ounces) potato contains 110 calories, 45 percent of the daily value of vitamin C, essential B vitamins, and 2 grams of fiber. Potatoes contain no fat, cholesterol or sodium, and potato skins are a good source of potassium.


  • 2-3/4-pound russet potatoes, divided
  • 1 large egg plus 1 large egg white
  • 1/4 cup canola oil, plus additional for greasing the baking sheet
  • 3/4 cup fat-free milk
  • 2 tablespoons minced chives or the green part of a scallion
  • 1/2 teaspoon caraway seeds
  • 3-1/4 cups all-purpose flour, plus additional for dusting and kneading
  • 1-1/2 tablespoons baking powder
  • 1 teaspoon salt


  1. Bring 1 inch of water to a boil over high heat in a vegetable steamer or a large saucepan fitted with a portable vegetable steamer.
  2. Peel 1 potato and cut into eighths; steam pieces until tender when pierced with a fork, about 15 minutes.
  3. Rice or mash pieces in a large bowl; set aside to cool for 15 minutes.
  4. Position rack in center of oven; preheat oven to 375°F. Lightly oil a large baking sheet with a little canola oil dabbed on a paper towel.
  5. Peel remaining potato and grate it through the large holes of a box grater. Squeeze out any excess moisture; add to riced or mashed potatoes.
  6. Stir in egg and egg white, oil, milk, chives and caraway seeds until fairly smooth.
  7. Add flour, baking powder and salt; stir with a wooden spoon until mixture forms a soft but sticky dough.
  8. Lightly flour a clean work surface and hands.
  9. Turn dough out onto floured surface and knead for 1 minute, adding additional flour in 1-tablespoon increments to keep dough from turning too sticky. Too much flour will turn the dough tough; it should remain a little tacky but workable.
  10. Shape dough into an 8-inch circle; flatten slightly, keeping loaf mounded at its center, and place on prepared baking sheet.
  11. Use a sharp knife to cut an 'X' in top of dough, cutting into dough about 1/2 inch. Bake until golden brown and firm to the touch, about 55 minutes.
  12. Cool for 1 hour on a wire rack before slicing and serving. 

This recipe originally aired in the March 2008 issue of Heart of the Home.

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