We took an old Irish Potato Bread recipe and turned leftover Thanksgiving mashed potatoes into a delicious quick bread. Using no yeast, this tasty bread rises to the occasion with baking powder and is filled with cheddar cheese, fresh chives, and grated potatoes.

1 ½ cups leftover mashed potatoes
1 ½ cups grated raw potato (preferably russet)
1 extra large egg plus 1 extra large egg white
⅓ cup melted unsalted butter, slightly cooled
¾ cup whole milk
¼ cup snipped chive pieces
½ cup finely grated cheddar cheese
3 ¼ cups all-purpose flour, plus 2 additional tablespoons for dusting and kneading
1 ½ tablespoons baking powder
1 teaspoon salt

Butter for serving

Preheat the oven to 375 degrees and position a rack in the center of the oven. Line a baking sheet with parchment paper.

Place the mashed potatoes in a large bowl. Peel the raw potato and grate it through the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and wring tightly to squeeze out any excess moisture; add to the mashed potatoes.

Stir in the egg, egg white, butter, milk, chives, and cheddar cheese until well combined. In a medium bowl, whisk together the flour, baking powder, and salt. Add in three batches to the potato mixture, stirring well with a wooden spoon after each addition until the mixture forms soft, but sticky dough.

Lightly flour a clean work surface. Turn the dough out onto the floured surface and knead for 60 seconds, adding flour in small increments to keep the dough from being too sticky. Shape into an 8-inch loaf, and place on the prepared parchment lined baking sheet. Use a sharp knife, slash a ½” deep X in the top of the dough.

Place in the oven and bake until golden brown, firm, and somewhat hollow sounding when tapped, about 60-65 minutes. Remove from the oven and using the parchment, move the bread to a cooling rack. Slide the parchment out from under the bread and cool for one-two hours on a wire rack before slicing. Serve warm with butter. Makes one loaf, about 12 servings.