• potato, boiled or steamed 1
  • Milk 50 ml (3 tbsp) • 49 kcal
  • Dry yeast 7 gr
  • Sugar 1 tbsp • 470 kcal
  • Salt 1 tsp • 1 kcal
  • Butter 1 tbsp • 717 kcal
  • Egg 1 • 130 kcal
  • All purpose flour 250 gr (2 cups)
  • Parsley
  • Cheese
Calories refers to 100 gr of product

This Cheesy Potato Bread is an easy and original bread recipe. It has all the flavor of yeasted bread, but without all the kneading. Yes, you read that correctly. This is a no-knead Cheese Potato Bread. Adding potato to bread is a trick that artisan bread bakers have used for many years. The starchiness in the potato attracts more moisture, so the result is a softer bread. This Cheesy Potato Bread is soft, with a golden-brown crust. The cheese not only adds flavor but also makes the rolls softer. Finally, parsley adds the right amount of herb flavor to take bread to the next level.

How to make Cheesy Potato Bread

No-knead breads are super easy to make. And this Cheesy Potato Bread is no different. In a few quick steps, you can enjoy a delicious warm roll. To make it, start by mashing a boiled (or steamed potato) in a bowl with milk.

Add the remaining ingredients, stirring well after each addition. Allow to rise for 2 hours (or until doubled in size).

The dough is then placed in a greased baking dish (preferably a glass baking dish). The cheese is added by slotting them into grooves and the Cheese Potato Bread is then baked in the oven.

Tips for making the Best Cheese Potato Bread

If you’re afraid the bread is going to stick to your baking dish, you can add a greased layer of parchment paper before adding the dough.

As an alternative, you can roll out small balls of dough, add them to a Dutch oven, and then sprinkle with cheese. It will then be similar to monkey bread.

How to store Cheesy Potato Bread

Do not store the bread in the fridge. Instead, wrap it tightly in plastic wrap (or place in an airtight container). The bread will keep for up to 3 days. You can also store individually wrapped Cheesy Potato Bread rolls in the freezer for up to 3 months, Allow to thaw at room temperature before reheating it in the oven.


Add the boiled potato to a medium mixing bowl.

Add the milk and mash.

Add the sugar and yeast, and whisk.

Add the salt, melted butter, egg, and parsley. Stir to combine.

Add the flour, and stir until all ingredients are fully combined.

Cover and allow to rise for two hours until doubled in size.

Grease an oven-safe baking dish with butter and add the dough.

Use your fingers to make grooves in the dough.

Add the slices of cheese in between the grooves.

Bake for 30 minutes at 180°C / 350°F.

Slice the bread into portions and serve.


You can add other herbs like cilantro or dried rosemary.

For this recipe, we used cheddar cheese, but you can also use mozzarella and feta cheese.