Kartoffelbrød (Danish Potato Bread) – a delicious recipe with potatoes, butter, sugar, eggs, potato water, yeast. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel potatoes and boil until tender. Drain and reserve potato water. Mash potatoes.
2
Cream butter and sugar until well blended. Beat in the eggs one at a time, beating well after each addition.
3
Dissolve yeast in 1/2 cup of the potato water and add with the mashed potatoes to first mixture. Beat well. Add salt, milk and half of the flour. Beat until smooth. Add enough more flour, a little at a time, to make a stiff dough. Cover and let stand in a warm place until doubled in bulk.
4
Place on a floured board and divide dough in half. Knead well. Shape into 2 loaves and put into greased bread pans (9x5x3). Cover with a towel and let rise for about 1 hour in a warm place until the loaves are nicely rounded.
5
Bake 50 minutes in a preheated 375u00b0 oven. As soon as you take the pans out of the oven, brush the tops of the loaves with melted butter.
1388
kcal
Calories
35
g
Fat
227
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup mashed potatoes, 1/2 cup soft butter, 1/2 cup sugar, 3 eggs, and more.
Yes, Kartoffelbrød (Danish Potato Bread) falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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