Not sure what to do with your left over mashed potatoes? You’ve got to try mashed potato rolls. Don’t throw out the leftover potatoes just freeze them and when you’re in the mood for a light and fluffy yeast roll, pull them out.
You can use mashed potatoes even if they already have butter, milk and marscapone added in. If you don’t have leftover potatoes, you can cook a large potato in the microwave in just a few minutes and use it, but I always seem to have extra potatoes, so I started freezing them in portion sizes needed to make these rolls. I’ve made potato rolls before using potato flakes and while they are delicious, making them with real mashed potatoes is even better. They are light and fluffy and have a rich buttery taste, there is nothing like a good yeast roll.
How do you make leftover Mashed Potato rolls
- If you don’t have leftover mashed potatoes, then bake a potato in the microwave until soft. You will need 3/4 of a cup.
- With an electric mixer, combine the mashed potatoes with some butter, milk, yeast, sugar and all purpose flour and mix until you have a sticky dough. Let this rise for about 3o minutes. (Try heating up some water in the microwave and then add the dough to the microwave to rise in a warm and humid place.)
- Next add eggs, bread flour and salt and knead in the mixer until you have a smooth elastic dough. Let this rise for 30 minutes.
- Form into balls and let rise in the baking pan for an hour and bake.
Tips for making homemade yeast rolls
- Start with mashed potatoes, frozen or fresh
- Boil some water in the microwave and add the dough to the microwave to rise where it is warm and humid.
- You can refrigerate the dough before making it into balls. When ready to make the rolls, form into balls and let rise as normal.
- Brush the top of the dough with butter and sprinkle with flaky sea salt.
What else can you do with leftover mashed potatoes
- A common use for mashed potatoes is shepard’s pie, this one sounds good.
- I’ld love to try them in cinnamon rolls
What else goes good with mashed potato rolls
- Steak Marsala is even better with a roll to soak up the marsala sauce
- They are sturdy enough to hold Slow Cooker Carnitas
- Perfect with Coq au Vin
- Or try them with Zesty Chicken Soup
If you make Mashed Potato Rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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Mashed Potato Rolls
- 1 large yukon gold potato yield 3/4 cup
- 1 cup whole milk
- ½ cup butter melted
- 1 ½ cups all purpose flour
- 2 envelopes active dry yeast 4 1/2 teaspoons
- 3 tablespoons sugar heaping
- 2 eggs slightly beaten
- 1 egg yolk slightly beaten
- 2 ⅔ cups bread flour
- 1 tablespoon flaky sea salt
- If you don’t have left over mashed potatoes, boil a large potato until it is tender when pricked with a fork. Drain and allow to cool.
- In the bowl of an electric mixer with a whisk attachment, combine 3/4 cup of mashed potato and milk and whisk until it is smooth and there are no lumps. Add the melted butter and mix. Change to the dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed until a very sticky dough forms, about 2 minutes.
- Let the dough rise in the same bowl in a warm place, uncovered for 30 minutes.
- Add eggs, the bread flour, and 1 tablespoon salt and mix on medium high until dough is smooth and elastic, about 5 minutes. Add additional flour if needed. Place dough in a buttered bowl and allow to rise in a warm place covered for 30 minutes until 1 1/2 times its original size.
- Divide dough into 18 equal pieces. Form into a ball using your palm. Place in a 13 x 9 buttered baking dish so they are slightly touching. Brush tops with butter and let sit uncovered for 1 hour.
- Preheat oven to 400º. Brush tops with a little more butter and sprinkle with flaky salt. Bake until golden brown, about 15-20 minutes.