- 1 medium-sized potato
- 1/4 cup + 2 tablespoons warm milk
- 1 1/8 teaspoons active dry yeast (1/2 of a packet)
- 3 1/4 cups all-purpose flour
- 1/4 cup + 2 tablespoons cocoa powder
- 1/2 cup sugar
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup chocolate chips
- Place the potato in a small saucepan on high heat. Add enough cold water to cover the top of the potato. Once the water boils, reduce heat to medium low and cover. Cook the potato in lightly boiling water until tender, about 20 to 25 minutes. Drain the water.
- Once the potato is cool enough to touch, peel the skin off. It should come off easily. Mash the potato with a potato masher or in a food processor.
- In the bowl of a stand mixer fitted with the paddle attachment, sprinkle yeast over warm milk and let rest for several minutes. Add ¾ cup of the mashed potato (use the rest however you wish), flour, cocoa powder, sugar, butter, salt, and eggs and beat on medium-low speed until the mixture comes together. Switch from the paddle attachment to the dough hook and knead for about 5 minutes or until the dough is smooth and elastic.
- Add chocolate chips and knead for another minute. Place dough in a greased bowl, cover, and place in a warm place to rise until doubled in size, about one hour. Punch down, shape into a loaf, and transfer to a greased loaf pan. Let rise in a warm place until nearly doubled, about one hour. Heat oven to 375° F. Bake for 30 minutes. Cover to prevent the top from burning and bake for another 15 minutes. The loaf should sound hollow when removed from the loaf pan and tapped on the bottom. Place the loaf on a cooling rack to cool. Notes: This chocolate potato bread is perfect toasted and slathered with cream cheese. It’s great for an afternoon snack or breakfast on the go.