Potato Prep: Use 1 medium russet potato (225 g with skin). Peel, cook until tender, cool, and flake with a fork or grater. Measure 3/4 cup (125 g). Avoid premade mashed potatoes with cream or butter—too dense for this loaf.

Almond Flour Version: Use 1 cup (150 g) mashed potato, 2¾ cups (300–310 g) blanched almond flour, ½ cup (60 g) tapioca flour, ¾ cup milk, 1 teaspoon baking soda + 1 Tablespoon vinegar, ¼ cup oil, 2 eggs, and the same seasonings (salt, sugar, onion powder). Whisk dry ingredients in one bowl, whisk wet ingredients in another, then combine. Continue with step 4 and bake as directed. **This version bakes up less fluffy than the 1:1 flour version but stays soft, tender, and lightly sweet. It also lowers the carbs to about 8–10 grams per slice.

Freezer: Slice the bread, wrap each slice or the whole loaf tightly, and freeze for up to 2–3 months. Thaw at room temp or warm in the toaster/oven.