Peel and cube potatoes.

Cook them in water until tender.

Drain water and set it aside. Reserve the water too.

Mash the potatoes and pass it through a metal sieve to get finely mashed potatoes. Measure it and set aside.

In a bowl mix together flour, salt, sugar, yeast, butter and potato.

Add the potato water and mix to form a slightly sticky dough.

Knead it on the counter for 10 minutes until soft, smooth and elastic.

Place it in a oiled bowl, cover with cling wrap and refrigerate overnight.

The next day, remove the dough and shape it into a rectangle.

Roll it into a tight log, pinching the dough for every roll.

Once done, place it seam side down in a loaf pan, cover with cling wrap and set it aside for 2 - 4 hours until the dough touches the top.

Preheat oven to 200°C.

Give a milk wash to the loaf and bake for 25 minutes in the oven.

Remove from oven, transfer the bread to a wire rack and let it cool completely before slicing.