The SOFTEST Potato Buns: Leftover Mashed Potatoes Recipe (or from scratch!)

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These potato buns are delightfully soft yet chewy at the same time, coated with a shiny honey butter glaze. They're the perfect way to use up any leftover mashed potatoes from the holidays. If you don't have leftover mash, I also show you a quick 5 minute mashed potato shortcut. This dough is so versatile. Turn these into the best burger buns by skipping the honey glaze and adding sesame seeds. Say hi on Instagram! https://www.instagram.com/sheldoskitchen/ The Softest Potato Buns Recipe Quick Mash - ~200g potato, peeled and cut into 1/2 inch chunks - 14g (1 tbsp) unsalted butter - (30-40g) 2-3 tbsp milk Dough - 120-130g (~1/2 cup) mashed potatoes, room temp - 560g (4 cups) bread flour OR AP flour - 8g (2 1/4 tsp) yeast - 45g (3 tbsp) granulated sugar - 12g (2 tsp) salt - 56g (4 tbsp or 1/4 cup) unsalted butter, softened - 55g (1 large) egg, room temp - 240g (1 cup) milk, room temp Honey Butter Glaze - 42g (3 tbsp) unsalted butter, melted - 20g (1 tbsp) honey - Flaky sea salt for garnish Burger Bun Option - 1 egg, well-beaten with a pinch of salt - sesame seeds Quick Mash (if not using leftover mashed potatoes) 1. Place potato chunks into a microwave safe bowl along with 2 tsp water. Cover with plastic wrap and cut a little hole to vent steam. 2. Microwave on high for 5-6 minutes, until potatoes are soft. 3. Add in butter and milk. Mash the potatoes. Add more milk if needed. Make Buns 1. Add all ingredients to stand mixer in order. 2. Mix on med-low speed until everything comes together into one mass. 3. Reduce speed and knead until smooth and elastic, around 10-12 mins. Dough should pass the windowpane test. 4. Turn dough onto counter and shape into smooth ball. 5. Scrape out gunk from mixer bowl. Add some oil to the bowl. Use dough to swirl the oil around and coat the dough ball itself. 6. Cover and let proof for ~1 hour, until doubled in size. 7. Turn out and press out any air. Divide into 12 equal portions which weigh around 85-90g each. 8. Shape into 12 taut balls. Lightly press each dough ball flat. Place on lined baking sheet, spacing 1" apart. 9. Cover and proof until doubled in size, 1-1.5 hours. 10. Pre-heat oven to 375F. Make glaze by mixing melted butter and honey until evenly combined. 11. Before baking, brush buns with glaze. 12. Bake for 16-18 mins until tops are golden and interior temp is 200F. 13. When buns are done, take out of the oven and immediately brush again with glaze. Finish with a sprinkle of flaky salt on top. 14. Let cool 5-10 minutes before serving. Can be kept at room temperature in a sealed container for up to 3 days. Re-heat in the microwave for 10-15s to refresh. Alternatively, to make the best burger buns: skip the honey glaze. Right before baking, brush the buns with an egg wash and scatter over sesame seeds. Chapters 00:00 Intro 00:27 Welcome 00:57 Five Minute Mashed Potatoes 02:55 Make Potato Buns Dough 04:23 Gluten Development 05:10 First Proof 05:47 Why Add Potatoes? (Science Minute) 06:27 Divide & Shape Buns 08:31 Bake Buns 09:20 Finish Buns 09:47 Yum! 10:35 Outro Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc