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Peel, cook and mash a russet potato. Reserve some of the cooking liquid for the dough.
Add the yeast to warmed milk and wait until it becomes bubbly.
Add potatoes, potato water, flour, oil and salt. Combine until it forms a dough. Knead and place in a bowl.
When dough has doubled in size, gently deflate, divide dough in half and form into loaves.
Allow dough to rise again in bread pans, Bake in a 350 degree oven for 40-45 minutes.
Allow bread to fully cool before slicing.