Potato Burger Buns

by Erin

Soft potato buns are one of my favorite buns for burgers. These potato burger buns are made from real potatoes and are perfect for all the burgers on the grill this season.

Potato Burger Buns 1

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In case you hadn’t noticed I am preparing you for Memorial weekend this week with all kinds of recipes which I think would be a hit with your family and friends. I’ve already given you the recipe to my favorite potato salad which is an excellent side dish for your burger, but what about the buns?

I must have had potato on the brain because I also made potato burger buns. These smell amazing while baking and rising. Anyone who walked through the door during or even afterwards commented on how it smelled like delicious bread – and they were right. My favorite part was that this recipe uses fresh potato instead of the dried boxed stuff, which kind of creeps me out.

Looking for burger recipes? Try these on for size:

Here are some other homemade burger buns while I am at it. Try these Wheat-Oat-Flax Buns or Whole Wheat Hamburger Buns for healthier alternatives, or my all-time favorite, Bretzel Rolls (aka pretzel buns).

Potato Burger Buns 2

One year ago: Slow Cooker Beef & Broccoli

Two years ago: Blackened Chicken with Cilantro Lime Quinoa and Avocado Cream Sauce


Yield: 9 buns or 12 dinner rolls Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1/2 lb. russet potatoes, peeled and cut into 1-inch pieces
  • 2 Tbsp unsalted butter, cut into 4 pieces
  • 1 envelope (2-1/4 tsp) active dry yeast
  • 1 Tbsp sugar
  • 2-1/4 cups bread flour ( or all-purpose)
  • 2 eggs, 1 lightly beaten with 1 tsp water
  • 1 tsp salt
  • 1 Tbsp sesame seeds, optional


  1. Place potatoes in medium saucepan and add water to cover. Bring to boil then reduce to a simmer. Cook until potatoes are cooked through, about 8-10 minutes.
  2. Drain potatoes, reserving 5 tablespoons of the potato water in a small bowl. Return potatoes to the saucepan and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 1 minute. Remove from heat. Process potatoes through ricer or food mill, food processor or mash well with potato masher. Stir in butter until melted.
  3. In the bowl of a stand mixer, whisk together the warm reserved potato water, yeast and sugar. Let sit until foamy, about 5 minutes. Add flour, mashed potatoes, one egg and salt and mix until combined. Knead with dough hook on low speed until dough is soft and slightly sticky, 8 to 10 minutes.
  4. Shape dough into ball and place in lightly greased bowl. Cover tightly with plastic wrap and allow to rise at room temperature until almost doubled in volume, about 40-60 minutes.
  5. Turn out dough onto a lightly floured surface. Evenly divide into 9 pieces, form into smooth rounds, cover with a clean damp towel, and allow to rest 15 minutes.
  6. Line 2 baking sheets with parchment paper or silicone baking mats. Firmly press each ball of dough into a 3-1/2-inch disk, expelling large pockets of air. Arrange on prepared baking sheets. Cover loosely with clean damp towels and let rise at room temperature until almost doubled in size, 30-40 minutes.
  7. While rolls rise, adjust oven racks to middle and upper-middle positions and preheat oven to 425 degrees.
  8. Brush rolls with egg wash and sprinkle with sesame seeds, if using. Bake runtil deep golden brown, 15 to 18 minutes, rotating and switching baking sheets halfway through. Transfer sheets to wire racks to cool for 5 minutes then remove from baking sheets. Serve warm or at room temperature.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from Laura’s Sweet Spot, originally from Cooks Illustrated.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Rachael February 9, 2020 - 3:01 am

Is that two and a quarter teaspoons of yeast? (As opposed to two to 14 teaspoons lol). Sorry I’m in Australia and our yeast sachets are 7g, so unsure of your packet sizes.

spiffycookie February 9, 2020 - 1:46 pm

Oh wow yes it’s supposed to be 2 and 1/4 teaspoons. I will fix that!

Katie February 25, 2016 - 3:11 pm

Oh Wow! Just made these and they are wonderful! I wish I could post a picture! Beautiful dough. First time I have made potato dough. I just got a kitchenaid mixer, having so much fun with recipes. This one is right up there with the best so far!!! Never buying burger buns again! THANK YOU. Can’t wait to try some of your other recipes.

spiffycookie February 25, 2016 - 3:18 pm

Yay!! Thanks so much for reporting back on the success Katie! I am curious to know what you will try next from my blog! KitchenAid stand mixers really do make a big difference and I’m glad you are enjoying yours!

Rok Jurca (ROKCO) May 29, 2014 - 3:24 am

If I make Potatoe bread, it stays fresh much longer. Is it the same with this buns? Great recipe.

spiffycookie May 29, 2014 - 8:27 am

Unfortunately I cannot answer that. They were eaten too fast!

Rok Jurca (ROKCO) May 29, 2014 - 1:37 pm

Hahahaha :) perfect reply. Bon apetit :)

Kayle (The Cooking Actress) May 24, 2014 - 9:20 pm


gorgeous, perfect, buns! (wink wink lol! jk)

spiffycookie May 24, 2014 - 11:39 pm

Yea that’s right you like my buns ;-)

Baby June May 21, 2014 - 3:01 pm

I’ve never made burger buns before, but I think I’ll have to! Love how golden brown they are–better than storebought! :)

Amy @ Fearless Homemaker May 21, 2014 - 1:07 pm

Oh my goodness, these buns look SO good. They are seriously picture perfect. YUM!

Jocelyn (Grandbaby Cakes) May 21, 2014 - 11:25 am

WOW these look absolutely fantastic!!! I think I am in love!

steph@stephsbitebybite May 21, 2014 - 8:23 am

Bring on the BURGERS!!! It’s like the official start of summer!


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