This homemade potato bread recipe makes a pillowy soft loaf that's perfect for slicing. It stays soft and fresh for days; make a loaf or two over the weekend and you'll have fresh sandwich bread all week.
Once potato is cooled down, remove it from the pan of boiling water and mash, reserving cooking water. Mash potatoes until smooth and then measure one cup of that mash.
Place in a large mixing bowl along with 1/2 cup of the reserved potato water, sugar, and 3/4 cup warm water. Mix together until uniform and then sprinkle on the active dry yeast. Stir to combine and allow to proof for 5-10 minutes or until bubbles begin to form.
If you have leftover baked or boiled potatoes, you may use those in place of the freshly boiled potato.