Soft Potato Burger Buns
Pillowy burger buns with mashed potato in the dough, which keeps them soft for days. Better than shop bought.
- Time3 hr
- LevelEasy
- Costabout £0.23 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 300kcal
- 53.1gcarbs
- 5.6gof which sugars
- 6.6gfat
- 3.6gsaturates
- 7.2gprotein
- 2.7gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in salted water for 15 minutes, until very soft. Drain well and mash until completely smooth. Leave until lukewarm, about 20 minutes.
15 min - 2
Mix the flour, yeast, salt and sugar in a large bowl. Add the mash, butter and warm milk and mix to a soft dough, adding a splash more milk if it feels dry. Knead for 10 minutes, until smooth and elastic.
10 min - 3
Cover and leave in a warm place for 1 hour, until doubled.
60 min - 4
Divide into 8 pieces of about 105 g. Shape each into a smooth ball and press down to a disc about 9 cm across. Space them 5 cm apart on two lined trays, cover loosely and leave for 40 minutes, until puffy.
40 min - 5
Heat the oven to 200°C (180°C fan). Brush the buns with the 1 tbsp milk and sprinkle over the sesame seeds.
- 6
Bake for 16 to 18 minutes, until golden. Cool on a wire rack. They keep for 2 days in a bag and freeze well.
17 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
