· 10 servings What you'll need: • ¾ pounds russet potatoes, (mashed 1 cup) • ⅔ cup water from potatoes • 1 cup milk • 4-ounce unsalted butter • ⅓ - ½ cup granulated sugar • 3 teaspoons salt • 1 tablespoon instant yeast • 1 egg, lightly beaten • 5 ½ - 6 cups all-purpose flour Note: This recipe yields two loaves of Potato Bread. Instructions: • Peel and cut the potatoes into chunks, then add potatoes into a medium saucepan. Water should cover the potatoes at least an inch. Cook until tender and soft - about 10 minutes. Drain potatoes and reserve about ⅔ cup of the water. Mash cooked potatoes and set aside to cool. • Meanwhile, in a microwave-safe medium bowl, combine milk, with the butter pieces, sugar, salt, and microwave for about a minute. Stir until everything is me