For many years, I’ve made potato dinner rolls for holidays and special occasions. The trusty recipe I used always relied on instant mashed potatoes. This year, I decided to take things up a notch and use fresh potatoes instead. The results? Oh. My. Goodness!!! These potato rolls are softer, fluffier, and even more flavorful—without any processed ingredients! If you’re looking to elevate your dinner table with a healthier, homemade touch, this recipe is a must-try! I’ll guide you step-by-step on how to make the best potato rolls using whole mashed potatoes. Plus, I have helpful tips to rice potatoes (with or without a ricer) along with other tips to make these rolls truly shine.
Why Switch to Fresh Potatoes
For years, I used instant potato flakes for my potato rolls. While it was easy and got the job done, I recently started focusing on incorporating more whole foods and eliminating processed foods as much as possible. You know what I noticed? Fresh potatoes not only make for a better flavor in my trusty recipe, but the rolls are also softer, fluffier, and more tender thanks to the natural starches. I had my family taste test my new recipe and everyone said they were better than the potato rolls I’ve made for years!
How to Rice Potatoes (No Lumps Allowed!!)
Smooth mashed potatoes are key to achieving light, fluffy rolls. To ensure your mashed potatoes are silky and lump-free, you’ll want to start with cooked potatoes and use the right tools for ricing. Here’s how to prepare and rice your potatoes, including options for cooking them and alternatives to a traditional potato ricer.
Cooking Your Potatoes: Stovetop or Pressure Cooker
Stovetop Method:
- Peel your potatoes and cut them into evenly sized chunks (about 2 inches).
- Place the potato chunks in a large pot and cover with cold water.
- Bring the water to a boil, then reduce to a simmer. Cook for 15–20 minutes or until the potatoes are fork-tender. Drain well and let potatoes cool slightly before ricing.
Pressure Cooker Method:
- Peel and cut the potatoes into chunks about golf ball size (you can leave them whole they are small potatoes).
- Add 1 cup of water to the pressure cooker, and place a steamer basket or trivet inside. Add the potatoes.
- Cook on high pressure for 6 minutes (or adjust as needed depending on the size of the potatoes). Quick-release pressure.
- Drain the potatoes and let them cool slightly before ricing. Pressure-cooked potatoes tend to be fluffier and perfect for mashing!
Ricing Your Potatoes: Tools & Techniques
Use a Potato Ricer (Best Option)
- Place the cooked potatoes into the ricer and press them through into a bowl.
- This method creates a fine, fluffy, and smooth texture that’s ideal for both baking, lefse-making, & mashed potatoes.
Use a Box Grater or Rotary Shredder
- Once the potatoes are cooked and slightly cooled, grate them on the finest side of a box grater.
- This is a great alternative if you don’t have a ricer, but you may need to mash the potatoes gently with a fork for extra smoothness.
Colander Over a Bowl
- Place a sturdy colander over a large bowl.
- Add the cooked potatoes to the colander and press them through the holes using a flat utensil, like a spatula or the back of a spoon.
- This is a quick and easy solution if you don’t own a ricer or grater.
Fork Method (Last Resort)
- If you don’t have any of the above tools, you can use a fork to mash the potatoes thoroughly.
- This takes more time and effort but can work in a pinch.
- NOTE: If you go with this method, I highly recommend you cook your mashed potatoes in the milk longer to make sure they are completely softened up.
Why Fresh Potatoes Make a Difference
Fresh potatoes naturally contain more moisture and starch, which makes the rolls softer and richer in flavor. Unlike instant flakes, they don’t have added preservatives or artificial flavors, so the taste is more wholesome.
FAQs & Pro Tips for Perfect Potato Rolls
What kind of potatoes should I use?
Best Choice: Russet
Russets are high in starch and low in moisture, making them ideal for mashing. They create a light, fluffy texture when cooked and riced, which is perfect for soft, airy potato rolls. Their low moisture content means they absorb butter and milk beautifully, enhancing the flavor of your rolls.
Second Choice: Yukon Gold Potatoes
Yukon Golds are slightly waxier but still have enough starch to work well. They’re naturally buttery in flavor, so they add richness to your rolls. You can also mix them with Russets for the best of both worlds.
Avoid: Waxy Potatoes (e.g., Red or New Potatoes)
Waxy potatoes are low in starch and high in moisture, which can make your riced potatoes gummy instead of fluffy. They’re better suited for roasting or potato salads. If waxy potatoes are all you have, use a potato ricer to help smooth them out, but the results may still be less ideal for this recipe.
My dough is too sticky—what should I do?
Add flour 1 tablespoon at a time until the dough is soft but no longer sticks to your finger when touched.
Can I make these ahead of time?
Yes! You can prepare the dough the night before and let it rise in the fridge. Bring it to room temperature before baking.
You may also bake your rolls a couple of days ahead of time or freeze them if you prepare them more than 3 days in advance. Just follow my reheat instructions here to create a Stress-Free Thanksgiving. We have personally found that fresh rolls are best though.
Variations to try:
- Add chopped rosemary or thyme to the dough for a savory twist.
- Brush the tops with garlic herb butter for extra flavor.
Step-by-Step Video Walkthrough
If you’re a visual learner or just want extra guidance, we’ve got you covered! Check out our YouTube video for a complete step-by-step walkthrough of this recipe. From preparing your mashed potatoes to kneading the dough and shaping the rolls (or crescents), the video makes it easy to follow along and ensure perfect results. Watch it here and bring this family-favorite recipe to life in your own kitchen!
The Recipe: Soft & Fluffy Potato Rolls
Ingredients
- 1 c. milk
- 1 c. Russet or Yukon Gold potatoes riced (172 grams)
- 6 Tbsp sugar
- 6 Tbsp butter softened
- 1 ½ tsp instant yeast
- 1 ½ tsp salt
- 2 eggs room temperature
- 4 ¼ c. unbleached all-purpose flour plus more as needed
- ¼ c. butter for spreading on rolls before shaping & after removing from the oven.
Instructions
Prepare Potatoes:
- Peel potatoes and boil in a pot of cold water. You may also cook them in a pressure cooker at high pressure (6 minutes for golfball size potatoes – adjust depending on the size of the potatoes). Potatoes should be fork-tender when cooked
- Drain cooked potatoes and let cool slightly.
- Rice cooked potatoes in a ricer, shredder, or by pressing through a colander. Measure out 1 cup of riced potatoes or 172 grams.
Prepare the Dough Base:
- Combine the milk and riced potatoes in a medium saucepan. Heat the mixture to scalding, stirring frequently.
- Continue to cook the potato/milk mixture until it is smooth. Add sugar and butter and adjust the heat to gently melt butter.
- Let mixture cool to no more than 115℉. Add the yeast and instant salt to the mixture, stirring to combine thoroughly.
- Add room-temperature eggs and stir to combine.
- Transfer the mixture to a mixing bowl
- Add 4 cups of flour to the wet mixture and begin stirring until the dough becomes too stiff to mix easily by hand.
- Transfer the dough to a floured surface or use a stand mixer to knead until the dough is smooth and elastic. Continue adding flour, a little at a time, until it no longer sticks to your fingers when poked.
Let the Dough Rise:
- Remove the dough from the bowl. Spray the bowl with oil to coat, then place the dough back in. Turn the dough over to coat both sides in oil, smoothing the dough into a ball.
- Cover the bowl with a towel or cling wrap and let the dough rise in a warm place for 1 hour, or until it no longer springs back when poked.
Shape the Dough:
- Divide the dough into 24 equal portions and shape it into regular rolls, clover leaf rolls, or create crescent rolls as described below.
To Make Crescents:
- Divide the dough into 2 equal balls. On a lightly floured surface, smooth one ball of dough and roll it into a circle about ¼ inch thick.
- Brush the surface of the circle with melted butter.
- Using a pizza cutter, cut the circle into quarters, then cut each quarter into thirds, creating 12 triangles per circle.
- Starting from the wide outer edge of each triangle, roll the dough tightly toward the point to form a crescent shape.
- Place each roll on a greased baking sheet, with the point facing down to prevent unrolling. For rolls that don’t touch, arrange 12 rolls per half-sheet pan. Or for rolls that touch, a 9X13 inch baking pan will fit 12 rolls.
- Cover the rolls loosely with a towel and let them rise for about 1 hour. The rolls will expand significantly during baking.
Bake the Potato Rolls:
- Preheat the oven to 350°F.
- Bake the rolls for about 20 minutes (turning halfway through baking) or until golden brown.
- Immediately after removing the rolls from the oven, brush them with melted butter for added softness and shine.
Nutrition
Conclusion
Making these rolls with fresh mashed potatoes has been a game-changer for our family. They’ve become an even more special part of our Thanksgiving table, and the process of ricing the potatoes and baking from scratch has made the tradition more meaningful.
If you’re looking to create a new family favorite, give this recipe a try. Let me know in the comments how they turned out for you and any tips you’d like to share!