Mashed Potato Rolls
Mashed Potato Rolls recipe is classic, family favorite roll that is easy to make. These Mashed Potato Rolls are tender, fluffy and slightly sweet. Leftover mashed potatoes are the secret ingredient to these addictive little rolls of perfection. Warm out of the oven with a little butter and you will know these are the best rolls ever!
Hi, mashed potato fans! I’m sharing our favorite house mashed potato rolls with you today! I love mashed potatoes in every way, shape, or form.
I can barely contain my excitement for these mashed potato rolls. They are such a fun twist on the traditional rolls or bread served at the holidays. As your resident drama queen, I find it pertinent to tell you that these are the best rolls possibly ever. The mashed potatoes added (you can use my Amish Mashed Potatoes or Slow Cooker Buttery Garlic Mashed Potatoes) makes them simply out of this world.
To say I used to be a potato freak (and still am) would be an understatement. Growing up, I would basically have an entire plate of stuffing and mashed potatoes for Thanksgiving dinner. I would MAYBE have a small side of turkey and gravy.
On a good day, I may even proclaim that mashed potatoes were my favorite food. I LOVE them and I crave them constantly.
Potatoes are just one of those foods. The preparation does not even matter. I loved them mashed, scalloped and obviously… in French fry form. For the sake of transparency, I must say, though, I’m not a huge fan of baked potatoes. Baked potatoes tend to be so plain and dry!
Sure, they aren’t your tradition, plain rolls you eat at the holidays. But all they have mashed potatoes added to them, which let’s be real – makes absolutely everything better!
Check out all of my other potato recipes here! You will not regret it. You will especially like my amazing Melting Potatoes.
Tips and Tricks
- These are a hearty roll that can last a while. Store them in an airtight container at room temperature for up to 5 days. I love making these for holidays because I can make them ahead of time and they will still taste delicious!
- When using leftover mashed potatoes in this recipe we are talking about basic leftover mashed potatoes with just butter and milk and salt/pepper. Do not use mashed potatoes that have cheese, or cream cheese, or super runny potatoes or anything like that. Just basic mashed potatoes with basic ingredients.
- You can also use instant mashed potatoes or just quickly boil 1-2 potatoes and make a quick mashed potato from that.
- My family has always made these in the muffin tin like stated above, but these also bake up beautifully in a lightly greased 9×13.
Mashed Potato Rolls
Ingredients
- 2 1/2 teaspoons instant yeast
- 3/4 cup warm water
- 1/3 cup granulated sugar.
- 2 large eggs
- 2 teaspoons salt
- 6 tablespoons unsalted butter softened to room temperature.
- 1 cup leftover mashed potatoes
- 4 1/4 cups all-purpose flour
Instructions
- In a large mixing bowl add your warm (not too hot!) water, sugar and yeast.
- Give the mix a quick stir to combine.
- Let this mixture sit 5-10 minutes or just until the yeast blooms.
- Next add in your eggs, salt, butter and mashed potatoes.
- Stir together gently.
- Add in your flour. Using an electric mixer with a dough hook attachment or just a wooden spoon mix the dough until it comes together. Do not overmix.
- The dough will be a wet.
- Cover the bowl lightly with a clean towel or plastic wrap.
- Set aside in a warm place for an hour and a half or until about doubled in size.
- I use a 1 ½ tablespoon cookie scoop to scoop out the dough and roll into balls.
- I place 2 balls into each spot in a greased muffin tin.
- Repeat until all the dough is used.
- Cover again lightly.
- Let rise in a warm place for an hour and a half or until about doubled in size.
- Preheat your oven to 350 and bake for 20 minutes or until lightly golden and baked through.
- Cool slightly and serve! Enjoy.
Notes
Tips and Tricks
- These are a hearty roll that can last a while. Store them in an airtight container at room temperature for up to 5 days. I love making these for holidays because I can make them ahead of time and they will still taste delicious!
- When using leftover mashed potatoes in this recipe we are talking about basic leftover mashed potatoes with just butter and milk and salt or even pepper. Do not use mashed potatoes that have cheese, or cream cheese, or super runny potatoes or anything like that. Just basic mashed potatoes.
- You can also use instant mashed potatoes or just quickly boil 1-2 potatoes and make a quick mashed potato from that.
- My family has always made these in the muffin tin like stated above, but these also bake up beautifully in a lightly greased 9x13.
