Ingredients

½ cup mashed potato (100g all-purpose potatoes)

3 ½ (490g) cups white all-purpose flour

1 teaspoon salt

50g butter

15g instant dried yeast

2 tablespoons sugar

2/3 cup milk, warmed

Directions

1. If you do not have leftover mash, cook the peeled and diced potatoes in salted water, and once cooked mash them. I prefer to use leftover mash without butter or milk added as you have more control over consistent results with this recipe; if not you might want to reduce the milk and butter.

2. In a large mixing bowl combine the flour and salt and rub in the butter. Make a well in the center and add the sugar, yeast, and mashed potatoes, mixing well. Make a well again and add the warm milk and 2/3 cup of water to the center. Slowly mix, adding flour to the well to combine. If the dough is too sticky add some flour, if it is too dry add a splash of water. Knead the dough very well until it springs back when pressed.

3. Shape the dough into a ball, roll the dough into a long sausage, and cut into 10-12 equal pieces. Roll the pieces into dough balls and place them in a buttered and floured casserole pot. Cover and leave in a warm place for about an hour, until the dough has doubled in size.

4. Once risen, brush with a little milk and bake at 425°F (220°C) for 18-23 minutes. You can check with an instant read thermometer that the dough has reached 190°F (88°C) in the center and it will be cooked.