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

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! 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) unsalt