Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

A burger is nothing without its bun. And if you’re going the distance on crafting the perfect <a href="https://www.chefsteps.com/guides-tools/the-ultimate-burger-patty-guide-for-purists">burger patty</a>, you might as well go all the way and serve it on the best burger bun: the potato bun!Potato buns are softer, fluffier, slightly sweeter, and more shelf-stable than any run-of-the-mill wheat bun. And that’s because of the potatoes: Mashed potatoes contain a ton of gelatinized starch, and just like <a href="https://www.chefsteps.com/recipes/shokupan-japanese-milk-bread">the tangzhong in shokupan</a>, that cooked starch is the key to better bread. Potatoes are also rich in potassium, which yeasts thrive on, so they boost fermentation, producing faster-rising doughs and light-as-air texture in the baked bread.But the best part? These bad boys take on a roasted potato aroma and flavor that’s downright intoxicating. It’s like putting a side of fries in the burger. These aren’t just throwaway buns, a staling afterthought during a summer cookout. They’re delicious and just as good on their own as they are when sandwiching a juicy beef patty.

Potato Burger Buns