Potato Buns with Strawberry Butter

Sam Burgess
May 9
5 min read

Burger bun with prosciutto, strawberries, and herbs on a plate. Glass of white wine, red napkin, and a bowl of strawberries on a marble surface.

Baking ingredients on wood table: flour in metal bowl, butter, sugar, eggs in glass bowls, grated potatoes, and yeast. Rustic kitchen setting.

The story of Mother’s Day is one of activism, remembrance, and gratitude — and what better way to honor that spirit than by returning to something elemental and nourishing: homemade bread.

The origins of Mother’s Day in the United States date back to the 19th century. One of the earliest precursors was “Mother’s Work Days,” organized by Ann Reeves Jarvis in the 1850s to improve sanitation and health conditions. These gatherings weren’t celebrations but community-driven efforts led by mothers for the well-being of their families and neighbors.

Later, during the Civil War, Jarvis expanded her mission, forming “Mother’s Friendship Day” to unite families divided by the conflict. After her death in 1905, her daughter, Anna Jarvis, took up the torch — but with a more personal goal. She wanted to create a national holiday to honor her mother’s legacy and the sacrifices all mothers make.

Peeled potatoes and a peeler labeled "Forge to Table" on a cutting board with potato peels. Knife slicing potatoes in a kitchen setting.

In 1908, Anna Jarvis organized the first official Mother’s Day service in Grafton, West Virginia. Her campaign gained traction quickly, and by 1914, President Woodrow Wilson declared the second Sunday in May as a national holiday. Ironically, Jarvis later criticized the commercialization of the day she fought to establish, believing that genuine affection was being replaced by profit-driven gestures.

Just as the early roots of Mother’s Day were about nurturing and care, so is the process of baking bread. The simple act of combining flour, water, yeast, and salt becomes something magical — a transformation that speaks to patience, attention, and love. In many ways, bread is symbolic of motherhood itself: foundational, warm, and sustaining. But there is another element, soft and subtle potato for an even richer texture!

Diced strawberries on a white cutting board with a black-handled knife. Red and pink hues dominate the close-up kitchen scene.

Making bread from scratch is both humble and profound. It begins with boiled potato flour, the base ingredient. You mix it with water to bring life, yeast to make it rise, and salt for flavor — a little like adding personality to structure.

Once combined, the dough needs time. It must be kneaded, stretched, and folded, worked and reworked — not unlike the way mothers mold the lives around them, often without recognition. Then comes rest. Dough rises in silence, transforming while no one watches. Much like the quiet ways a mother influences a household, the work happens behind the scenes.

After its first rise, the dough is shaped and set aside to rise again. This second chance feels appropriate on Mother’s Day — a reminder that growth isn’t always linear and that every moment of care contributes to something beautiful. Finally, the dough is baked. The result: a golden, fragrant loaf that fills the home with warmth and comfort, echoing the presence of a loving parent.

Hand shaping dough balls on a floured wooden surface. Several round dough pieces are visible, with a relaxed and focused atmosphere.

This Mother’s Day, whether you're near your mom or honoring her from afar, consider making a loaf of bread in her honor. It doesn’t need to be perfect, just as motherhood isn’t perfect. But it’s a sincere way to slow down and reflect on all the unseen work, the sacrifices, and the love poured into everyday moments.

As you knead the dough or slice into a warm loaf, think of the mothers in your life and the many forms they take — birth mothers, adoptive mothers, grandmothers, mentors, and caretakers. Like bread, they are the foundation of our sustenance and comfort, often taken for granted but always essential.

So this year, before the store-bought cards and bouquets, start with potatoes, flour, and water. Celebrate Mother’s Day with the same ingredient it was founded on: care.

Potato Buns with Strawberry Butter

Nothing is a labor of love like freshly risen and baked rolls! Try this subtle and soft potato bun for breakfast, a snack, or lunch. The strawberry butter is a great addition, especially with prosciutto and pea greens. Happy Mother’s Day!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 1 hour 30 min

Cook Time: 1 hour

Servings: 12 buns and ½ cup of strawberry butter

Ingredients:

Potato Buns

210 grams Russet potato (about 1 large potato), boiled and mashed to a smooth paste
170 grams water
8 grams dry yeast
70 grams sugar
2 each whole eggs
580 grams all-purpose flour, plus extra, for dusting
10 grams kosher salt
85 grams butter, softened
Flaky salt, for topping
Whole egg + a splash of water (for brushing)

Strawberry butter

113 grams of butter, softened
25 grams strawberries, chopped and mashed
20 grams honey
Pinch of kosher salt

Directions:

POTATO. Bring a small pot of water to a boil. Peel the potatoes using your Forge To Table Titanium Peeler. Slice the potatoes into 1-inch cubes using your Forge To Table Bench Knife. Cook the measured potato cubes in the boiling water until they are soft when pierced with a skewer, about 15-20 minutes. Drain and process through a potato ricer or potato masher until very smooth. Set aside to let cool.
DOUGH. In a stand mixer's bowl, add water, yeast, sugar, eggs, flour, mashed potatoes, and salt. Set your mixer on the lowest speed. Once a dough starts to form, add the softened butter, one tablespoon at a time. After incorporating the butter into the dough, keep kneading for an additional 10 minutes until it is elastic and smooth.
RISE. Form the dough into a tight ball and place in an oiled bowl for 1-2 hours or until it has doubled in size.
DIVIDE. Lightly dust a clean work surface with flour. Divide the dough into 12 pieces, 100 grams each. Shape each piece into a ball and let it rest for 10 minutes. Oil a 9” x 13” sheet.
SHAPE. Shape each bun by flattening the ball with your hand and rolling it into a tight cylinder shape. Fold edges down into a bun shape. Place the buns in an oiled baking tray (9x13 inches) and cover with a towel, allowing them to proof for 30 min. In the meantime, preheat your oven to 350°F.
BAKE. Brush the buns with the egg wash, sprinkle some flaky salt on top, and bake for 20-25 min.
STRAWBERRY BUTTER. Meanwhile, in a stand mixer (or food processor), whip the softened butter until lightened in color, about 2 minutes. Add chopped strawberries, honey, and a pinch of salt. Whip an additional 2 minutes until everything comes together. Place in a small bowl and set aside.
Remove the buns from the oven and let them cool for at least 10 minutes before eating. Enjoy along with the strawberry butter!