Soft Potato Bread Recipe

Peel and boil the potatoes until tender, about 20 minutes. Drain and mash them until smooth. Let them cool slightly.
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In a small bowl, mix the warm milk and dry yeast. Let it sit for 5–10 minutes until frothy.
Mix the Dough:

In a large mixing bowl, combine the mashed potatoes, yeast mixture, salt, and half of the flour.
Gradually add the remaining flour, mixing until a soft dough forms.
Knead the Dough:

Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
First Rise:

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Shape the Dough:

Punch down the dough and divide it into equal portions. Shape into loaves or rolls, depending on your preference.
Place the shaped dough on a greased or parchment-lined baking tray.
Second Rise:

Cover with a damp cloth and let it rise again for 30–40 minutes.
Bake:

Preheat the oven to 180°C (350°F).
Bake for 30–40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool:

Allow the bread to cool on a wire rack before slicing.
5 Serving Suggestions