In a large bowl or stand mixer with the standard mixing attachment, mix together the mashed potatoes, beaten eggs, and softened butter.
1 c. Mashed Potato, 2 large Eggs, 1/2 c. Unsalted Butter
Stir in the sugar, salt, yeast, and warm water.
1/2 c. Sugar, 1 tsp. Salt, 2 1/4 tsp. Active Dry Yeast, 1/2 c. Water
Add flour 1 cup at a time to the mixture until the dough can be easily kneaded.
5 c. Bread Flour
Turn the dough out onto a lightly floured surface and knead it by hand until it is smooth and elastic. If using a stand mixer, switch to the dough hook to knead.
Grease a bowl with olive oil. Add the dough and flip it over inside the bowl so all sides are lightly greased.
1 tbsp. Olive Oil
Cover the bowl and let the dough rise for 1-2 hours or until doubled in size.
Punch down the dough by making a fist and pressing firmly in the center of the dough.
Fold the edges of the dough into the center of the bowl to form a ball. Turn it out onto a lightly floured board and briefly knead out the bubbles.
Divide the dough in half and make 2 loaves.
Place each loaf in a greased 8 x 4" loaf pan. I use just regular cooking spray. Cover and let the dough rise a second time for 40 minutes or until doubled.
Preheat oven to 375°F. Bake for 40 minutes or until the bread sounds hollow when the top is tapped.
Remove the loaves from the pans and let them cool on a rack.
Notes
To freeze a loaf of potato bread, let the loaf cool completely, wrap it well in plastic wrap, and place it in a zip-top bag before freezing.