Skip to Content

Home » Cooking & Preserving » Recipes » Bread » Potato Chive Bread

Potato Chive Bread

I may earn a commission if you click on links in this post and make a purchase.

Potato chive bread is a moist and flavorful rustic loaf. All of the classic potato chive combination that makes a perfect side to soup or salad and would be amazing on a holiday feast table.

A loaf of potato chive bread on board with stick of butter

Leave the Peels

It may seem strange but the potato peels stay in the bread. They will be smashed to little bits and don’t leave any kind of weird texture. They do add bits of color, however.

Do scrub the potatoes well before boiling. No one wants dirt in their bread. Also use a starchy potato like a russet here, not a waxy type.

Dry Potatoes but Moist Bread

Don’t skimp on the time to let the potatoes dry after boiling. If they’re not completely dry the dough will have too much moisture and not pull together well without additional flour (which might not be ideal in the final loaves).

The final result of bread is a dense, moist loaf even with the drying of cooked potatoes.

Potato chive bread loaves on a cutting board with a napkin and butter in a dish.

Simple but Flavorful

The best breads are simple. And these ingredients are definitely simple and yet they bring together something quite amazing.

Do remember to save the potato cooking water to dissolve the yeast. It’s simple thing but there’s additional salt and flavor there that add much to the final loaves (says the girl who’s forgotten to save it and used plain water instead).

Snip the chives well so that their flavor gets spread out throughout the loaves.

Not Your Typical Bread

These potato loaves are not made in the same way a basic loaf of bread is made. The ingredients are similar but it will not pull together in the exact same way.

Potato chive bread slices on a cutting board with a napkin and butter in a dish.

In fact, it takes quite a bit of mixing for this dough to form. It will almost feel like it’s not going too. You’re going to be tempted to add more flour – don’t, keep mixing.

Loaf Shape

A basic round loaf is my favorite for this bread. However, regular bread pans would also work. Simply shape in whatever way is most pleasing.

The original recipe was adapted from a potato bread in the Baking with Julia Cookbook. Those loaves were torpedo shaped and absolutely lovely if another idea is needed.

These would make excellent rolls as well.

A collage of stacked potato chive bread photos, with slices on top, text overlay in the middle, and a whole loaf on the bottom.

Freezes Excellently

Potato chive bread freezes well. Simply store in an airtight container in the freezer. Thaw completely before serving. Use up within 6 months.

Yield: 2 Loaves

Potato Chive Bread

Slices of potato chive bread on a cutting board with stick of butter in dish.

Potato chive bread combines all of the classic flavors in a rustic and delicious loaf perfect for soups, salads, and feasts of all kind.

Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 50 minutes


  • 1 1/2 Pounds Potatoes
  • 4 teaspoons Salt
  • 1/2 Cup Reserved Potato Water
  • 1 Tablespoon Dry, Active Yeast
  • 2 Tablespoons Olive Oil
  • 4 3/4 Cups Unbleached, All Purpose Flour
  • 1/3 Cup Snipped Chives


  1. Scrub the potatoes and cut them into quarters.
  2. Place in a saucepan (peels & all), cover with water and add 2 teaspoons salt.
  3. Boil until soft and can be pierced easily with a knife.
  4. Save 1/2 cup of the water, then drain the potatoes in a colander.
  5. Spread the potatoes out on cooling rack over a pan.
  6. Let the potatoes air dry for at least 30 minutes. Longer is okay but they need to be dry so don't skip this step.
  7. Once the potatoes are dry, reheat the reserved potato water to be about 110 degrees Fahrenheit.
  8. Add the yeast to the warm water and allow to sit until creamy, about 5 minutes.
  9. Mash the potatoes (do this with the paddle attachment of your stand mixer, if desired).
  10. Add the dissolved yeast and olive oil to the potatoes. Mix until the liquids are incorporated.
  11. Switch to a dough hook if using a mixer.
  12. Add the chives, flour and remaining 2 teaspoons of salt. Mix on low speed for a few minutes, then increase to medium speed. Keep mixing until the dough comes together. It will take some time and it will feel like it's not going to work but let it mix. The dough will eventually clean the sides of the bowl.
  13. Once the dough comes together, cover the bowl with a towl and let rise for about 30 minutes. It will not exactly double but it will have noticeably risen.
  14. Cut the dough in half. Knead and shape the dough as desired.
  15. Cover the shaped loaves with a towel and let rise another 30 minutes.
  16. While rising, preheat the oven to 375 degrees Fahrenheit.
  17. When ready to bake, spray the walls of the preheated oven with clean water and close the door to trap the steam.
  18. Place the bread loaves into the oven. Spray the walls with water again.
  19. Bake for 40 to 50 minutes or until the loaves sound hollow when tapped with a knuckle.
  20. Remove from pans (if used) immediately and cool on wire racks before slicing.

Nutrition Information:


24 slices

Serving Size:

1 slice

Amount Per Serving: Calories: 131Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 357mgCarbohydrates: 26gFiber: 2gSugar: 0gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Sharing is caring!

A stem of freshly cut lemon balm on a cutting board with a pair of scissors.
Lemon Balm Recipes
← Read Last Post
Mint chocolate cupcake on a plate in the foreground with a plate of cupcakes in the background.
Mint Chocolate Cupcakes
Read Next Post →


Sunday 3rd of May 2020

Can you convert this loaf to gluten-free using an all purpose bean flour and xanthan gum?

Kathie Lapcevic

Sunday 3rd of May 2020

I have not tried so I can't confidently say.


Sunday 3rd of May 2020

I am new to breadmaking- what kind of loaf pan did you use to get that bread shape? It looks beautiful...and delicious!!

Kathie Lapcevic

Sunday 3rd of May 2020

Oh no bread pan. I did the second rise in a towel lined basket, so that they were rounded. For baking, I just transferred to a baking stone in the oven. You could let it rise in the basket, then put onto a baking sheet to bake in the oven.


Thursday 4th of July 2019

Yum—good outcome, thanks!


Thursday 4th of July 2019

Thanks! I might have miscounted cups of flour. Dough was dry, not wet. Dry and dense for first rise, but I’m hopeful. Very humid day, but I’m dreaming of BLTs with this loaf.


Thursday 4th of July 2019

When do the chives go in?

Kathie Lapcevic

Thursday 4th of July 2019

Oh goodness, sorry about that. Step 12, I fixed it in the recipe.