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In a liquid measuring cup, mix 2 cups water with ½ cup of milk. Warm them slightly on the stove or in the microwave.
Pour the liquid into the bowl of a stand mixer or a large bowl if mixing by hand. Add the sugar and yeast to the liquid. Stir together.
Continue by adding the salt and vegetable oil. Mix lightly.
Add the cooled potato mixture along with a few cups of flour and begin mixing the ingredients with a dough hook or your hands.
Continuing adding flour until the dough comes together. Using a dough hook, continue kneading for 5-7 minutes or turn the dough on the counter and knead by hand for about 10 minutes.
Lightly oil a bowl. Place the dough into the oiled bowl. Cover the bowl with plastic wrap or a dish towel and let rise for about an hour or until doubled in size.
Once doubled, turn the dough out onto the counter and cut into two pieces.
Prepare a loaf pan with parchment paper or spray with non-stick cooking spray.
Using your hands, press the dough into a rectangle. Roll up the dough, pressing in the seam as you go.
Cover loaves with a kitchen towel and let rise in a warm place for about an hour or until the dough fills the pan.
Bake at 350 degrees Fahrenheit for about 35-40 minutes. Brush with melted butter when out of the oven and let cool completely.