Potato bread

Potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour. It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it. The ratio of potato to wheat flour varies significantly from recipe to recipe, with some recipes having a majority of potato, and others having a majority of wheat flour. Some recipes call for mashed potatoes, while others call for dehydrated potato flakes. It is available as a commercial product in many countries, with similar variations in ingredients, cooking methods, and other variables.

Potato bread goes by many regional names, including slims, fadge, potato cake, potato farls, and tatie bread in Ireland. "Potato cake" can actually refer to numerous dishes.

Brazilian potato bread is usually a light airy bread, made in small round loaves with potatoes or potato flour mixed with wheat flour, milk, eggs and yeast and then baked. It can also be found with Catupiry filling and is usually consumed as a snack all over the country.

Potato bread, in different forms, is a common element of the cuisine of Chiloé in Southern Chile. The most popular breads are milcao and chapalele, which are part of the traditional curanto.

Kartoffelbrot (German: [kaʁˈtɔfl̩ˌbʁoːt] ^ⓘ) is a potato bread that may contain spelt and rye flour.

Berches is a German-Jewish bread made for Shabbat. Like other Ashkenazi challot, it is typically braided, but unlike the sweet, eggy challah of eastern Ashkenazi cuisine, berches bread contains boiled, mashed, and cooled potato, and has no egg and very little sugar in the dough. Some recipes contain oil, and some do not. It is often topped with an egg wash (even if there is no egg incorporated into the dough itself), and poppy seeds. While there are few German Jews left living in Germany, the tradition of making berches has been carried on by non-Jewish bakers, who are aware of the bread's Jewish history.

Potato bread is a part of the cuisine of Hungary.

On the island of Ireland, potato bread or cakes known as boxty (Irish: bacstaí) were popular, and may have been a result of the floury types of potatoes that were common in the country.