Peel and chop your potatoes into small chunks, then boil them in a pot of water until they’re soft (about 10–12 minutes).

Once they’re tender, drain the water and mash the potatoes until smooth. Allow them to cool slightly before using them in the dough.

In a small bowl, combine 1 cup warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5–10 minutes until it becomes frothy. This step is key for ensuring your bread rises properly.

In a large mixing bowl, combine 4 cups of flour and salt. Make a well in the center and add the mashed potatoes, melted butter, and the yeast mixture.

Stir with a wooden spoon until the dough starts coming together. You should have a sticky, shaggy dough.

Turn the dough out onto a lightly floured surface. Knead for about 8–10 minutes, adding a bit more flour as needed, until the dough becomes smooth and elastic. If the dough feels too sticky, don’t worry—just add a little more flour, but be careful not to add too much.

Kneading activates the gluten, which helps the bread hold its structure while staying light and airy.

Place the dough into a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it doubles in size. This step is crucial for achieving that soft, fluffy texture.

After the dough has risen, punch it down gently to release the air bubbles. Turn it out onto a floured surface and shape it into a round or oval loaf, depending on your preference.

Place your shaped dough onto a greased or parchment-lined baking pan. Cover it again and let it rise for another 30 minutes. This second rise ensures the loaf will be light and airy once baked.

Preheat your oven to 375°F (190°C). Once the dough has finished rising, bake the bread for about 25–30 minutes or until the top is golden brown and the bread sounds hollow when tapped on the bottom.

For an extra touch of shine, you can brush the top with a bit of melted butter right after it comes out of the oven.

Let the bread cool on a wire rack for at least 15 minutes before slicing. This allows the bread to set and keeps the texture perfect.