Ingredients:

• 1/2 lb Idaho® potatoes, peeled and cubed
• 4 cups all-purpose unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons fresh rosemary and thyme, minced
• 1¼ cups buttermilk
• 1 large egg

Directions:

1. Heat your oven to 425°F and line an enameled dutch oven with parchment paper.
2. Put the potatoes in a medium pot, add 1 tablespoon of salt, fill with cold water and bring to a boil over medium-high heat. Cook until the potatoes are fork tender about 20 minutes, drain well and place the potatoes back into the pot to cool for about 10 minutes.
3. Using a potato ricer or grater, rice the potatoes into a large bowl - you should have about 1 cup of riced potatoes.
4. Add the flour, baking soda, salt and finely minced herbs to the potatoes and using a fork mix well making sure there are no large lumps of potatoes in the mix.
5. Whisk together the buttermilk and the egg and then pour into the dry ingredients. Mix until combined, the dough will be shaggy and have a biscuit like texture. Scrape the dough onto a floured surface and knead until it comes together into a ball for about 1-2 minutes.
6. Transfer to your prepared dutch oven and with a sharp knife cut an X on top of the dough.
7. Bake uncovered for 45-55 minutes or until the dough has formed a nice golden crust and when you tap the bread it has a hollow sound.
8. Let cool for about 20-25 minutes before slicing and serving.
9. Bread is best served warm and fresh the same day it is baked.