For many years, I’ve made potato dinner rolls for holidays and special occasions. The trusty recipe I used always relied on instant mashed potatoes. This year, I decided to take things up a notch and use fresh potatoes instead. The results? Oh. My. Goodness!!! These potato rolls are softer, fluffier, and even more flavorful—without any processed ingredients! If you’re looking to elevate your dinner table with a healthier, homemade touch, this recipe is a must-try! I’ll guide you step-by-step on how to make the best potato rolls using whole mashed potatoes. Plus, I have helpful tips to rice potatoes (with or without a ricer) along with other tips to make these rolls truly shine.

Why Switch to Fresh Potatoes

For years, I used instant potato flakes for my potato rolls. While it was easy and got the job done, I recently started focusing on incorporating more whole foods and eliminating processed foods as much as possible. You know what I noticed? Fresh potatoes not only make for a better flavor in my trusty recipe, but the rolls are also softer, fluffier, and more tender thanks to the natural starches. I had my family taste test my new recipe and everyone said they were better than the potato rolls I’ve made for years!

Step-by-Step Video Walkthrough

If you’re a visual learner or just want extra guidance, we’ve got you covered! Check out our YouTube video for a complete step-by-step walkthrough of this recipe. From preparing your mashed potatoes to kneading the dough and shaping the rolls (or crescents), the video makes it easy to follow along and ensure perfect results. Watch it here to help you make it in your own kitchen!

Tools I LOVE for Making These Potato Rolls

Having the right tools makes baking these potato rolls so much easier and more enjoyable! Here are a few of my must-haves:

Potato Ricer: My favorite tool for smooth, lump-free mashed potatoes that make these rolls so light and fluffy.
Box Grater: A versatile option if you don’t have a ricer—it gets the job done!
Kitchen Scale: Perfect for measuring some ingredients such as butter and riced potatoes with precision.
Thermometer: A must-have to make sure your potato mixture is at the right temperature to add your yeast.
Dough Scraper: I use this all the time to get all my dough out of the bowl.
Bench Scraper: Needed to scrape up dough and work flour in (if kneading by hand)
Stainless Steel Baking Pans with Lids: These are a game-changer for baking and storing rolls. The lids make it easy to keep leftovers fresh.
Silicone Pastry Brush: Easy to clean and perfect for brushing those delicious warm potato rolls with butter.

I’ve included affiliate links to these tools in the post. If you purchase through these links, it supports my blog at no extra cost to you—thank you for your support! Check them out and see how they can upgrade your baking game!

How to Rice Potatoes

To get mashed potatoes that are silky and lump-free, you’ll want to start with cooked potatoes and mash them. I prefer to rice mine to get all the lumps out but my method and recipe are pretty forgiving. If you’d like to rice here are some options for cooking your potatoes along with alternatives to a traditional potato ricer.

Cooking Your Potatoes: Stovetop or Pressure Cooker

Stovetop Method:

Peel your potatoes and cut them into evenly sized chunks (about 2 inches).
Place the potato chunks in a large pot and cover with cold water.
Bring the water to a boil, then reduce to a simmer. Cook for 15–20 minutes or until the potatoes are fork-tender. Drain well and let potatoes cool slightly before ricing.

Pressure Cooker Method:

Peel and cut the potatoes into chunks about golf ball size (you can leave them whole they are small potatoes).
Add 1 cup of water to the pressure cooker, and place a steamer basket or trivet inside. Add the potatoes.
Cook on high pressure for 5 minutes (or adjust as needed depending on the size of the potatoes). Quick-release pressure.
Drain the potatoes and let them cool slightly before ricing. Pressure-cooked potatoes tend to be fluffier and perfect for mashing!

Ricing Your Potatoes: Tools & Techniques

Use a Potato Ricer (Best Option)

Place the cooked potatoes into the ricer and press them through into a bowl.
This method creates a fine, fluffy, and smooth texture that’s ideal for both baking, lefse-making, & mashed potatoes.

Use a Box Grater or Rotary Shredder

Once the potatoes are cooked and slightly cooled, grate them on the finest side of a box grater.
This is a great alternative if you don’t have a ricer, but you may need to mash the potatoes gently with a fork for extra smoothness.

Colander Over a Bowl

Place a sturdy colander over a large bowl.
Add the cooked potatoes to the colander and press them through the holes using a flat utensil, like a spatula or the back of a spoon.
This is a quick and easy solution if you don’t own a ricer or grater.

Fork Method (Last Resort)

If you don’t have any of the above tools, you can use a fork to mash the potatoes thoroughly.
This takes more time and effort but can work in a pinch.
NOTE: If you use this method, I highly recommend you cook your mashed potatoes in the milk a little longer to make sure they are completely softened up.

Tips & Steps for Making Crescents

You may shape your rolls into balls, swirls, knots, or cloverleaf but my favorite way to prepare these rolls is to shape them into crescents. The shape is so beautiful and the dough is easy to work up into this shape.

Crescent Roll Shaping Step-By-Step

Step 1: Divide Dough

Divide your dough in half and roll the edges of each ball of dough under to form 2 smooth balls. You may want to weigh your dough if you’d like more accuracy.

Step 2: Prepare Surface

Lightly flour your work surface and place one dough on the flour.

Step 3: Roll Dough

With a rolling pin, roll your ball out evenly to 1/4 – 1/2 inch thickness (or about a 16-inch circle).

Step 4: Brush With Melted Butter

Melt several tablespoons of butter and lightly brush rolled circle with butter.

Step 5: Cut Into Fourths

Using a pizza cutter, cut your circle of dough into 4 even parts.

Step 6: Cut Each Fourth into Thirds

Knotch each fourth of your cut circle into thirds.

Complete your cut, starting from the outer edge to the middle of the dough center to get 12 even triangles.

Step 7: Roll Each Triangle

Roll each individual triangle from the outer edge to the point.

Step 8: Pan Crescents

Place the rolled crescent on a greased 9×13-inch pan, with the pointed tip tucked under roll.

Step 9: Repeat

Repeat steps 3 through 8 for 2nd ball of dough.

FAQs & Pro Tips for Perfect Potato Rolls

What kind of potatoes should I use?

Best Choice: Russet

Russets are high in starch and low in moisture, making them ideal for mashing. They create a light, fluffy texture when cooked and riced, which is perfect for soft, airy potato rolls. Their low moisture content means they absorb butter and milk beautifully, enhancing the flavor of your rolls.

Second Choice: Yukon Gold Potatoes

Yukon Golds are slightly waxier but still have enough starch to work well. They’re naturally buttery in flavor, so they add richness to your rolls. You can also mix them with Russets for the best of both worlds.

Avoid: Waxy Potatoes (e.g., Red or New Potatoes)

Waxy potatoes are low in starch and high in moisture, which can make your riced potatoes gummy instead of fluffy. They’re better suited for roasting or potato salads. If waxy potatoes are all you have, use a potato ricer to help smooth them out, but the results may still be less ideal for this recipe.

My dough is too sticky—what should I do?

Add flour, 1 tablespoon at a time until the dough is soft but no longer sticks to your finger when touched.

Can I make these ahead of time?

Yes! You can prepare the dough the night before and let it rise in the fridge. I have done this both with the dough (when it’s rising) and with the shaped crescents. Just be sure bring either the unshaped dough or shared crescents to room temperature before shaping or baking.

You may also bake your rolls a couple of days ahead of time or freeze them if you prepare them more than 3 days in advance. Just follow my reheat instructions here to create a Stress-Free Thanksgiving. We have personally found that fresh rolls are best though.

Variations to try:

Add chopped rosemary or thyme to the dough for a savory twist.
Brush the tops with garlic herb butter for extra flavor.

The Recipe: Soft & Fluffy Potato Rolls

Prep Time:40

Cook Time:20

Yield: rolls

Ingredients

1 cup milk (whole or 2%) 240 g
1 cup Russet or Yukon Gold potatoes, riced 210 g
1½ tsp active dry yeast
6 tbsp salted butter, softened 85 g
6 tbsp granulated sugar 75 g
1½ tsp table salt
2 large eggs, room temp
4¼ cups unbleached all-purpose flour, plus more as needed 531 g
¼ cup salted butter, melted, for brushing 57 g

Instructions

Prepare Potatoes: Peel and boil potatoes in cold water until fork-tender, ~15 minutes (or pressure cook 5 minutes for golfball-sized pieces). Drain, cool slightly, and rice to yield 1 cup (210 g).
Make Dough Base: In a medium saucepan, heat milk and riced potatoes to scalding, stirring until smooth and paste-like. Cool to 90–110°F (32–43°C).
Proof Yeast: Stir yeast into cooled potato-milk mixture. Let sit 5–10 minutes until foamy.
Mix Dough: Add softened butter, sugar, salt, and eggs; mix until smooth. Stir in 3¾ cups (469 g) flour until dough workable. Knead on a floured surface or with a stand mixer (dough hook) for 5–7 minutes, adding remaining ½ cup (62 g) flour gradually until dough is smooth and no longer sticky.
First Rise: Place dough in an oiled bowl, turn to coat, and cover. Let rise in a warm place until doubled, ~1 hour.
Shape Rolls: Divide dough into 24 equal pieces. Shape into balls, knots, cloverleaf rolls, or crescents:
For Crescents: Divide dough into 2 balls. Roll each into a ¼-inch thick circle. Brush with melted butter. Cut into 12 triangles per circle. Roll each triangle from wide end to point.
Pan Rolls: Place rolls on greased baking sheets (12 per half-sheet for separate rolls or 12 per 9×13-inch pan for touching rolls), points down for crescents.
Second Rise: Cover rolls loosely and let rise until puffy, ~1 hour.
Bake: Preheat oven to 350°F (175°C). Bake 20 minutes, rotating halfway, until golden (190°F internal). Brush with melted butter immediately.

Notes

Storage: Store in an airtight container at room temperature for 2 days or refrigerate for 5 days. Reheat before serving.
Freezing: Freeze baked rolls for 1 month. Thaw, reheat, and brush with butter.

Nutrition

Servings: rolls

Calories: 99kcal

Conclusion

Making these rolls with fresh mashed potatoes has been a game-changer for our family. They’ve become an even more special part of our Thanksgiving table, and the process of ricing the potatoes and baking from scratch has made the tradition more meaningful.

If you’re looking to create a new family favorite, give this recipe a try. Let me know in the comments how they turned out for you!

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