For stand mixer with hook attachment: In a bowl of your stand mixer, add flour, sugar, salt and yeast. Mix well with a wooden spoon. Add mashed potatoes and turn on the mixer for a minute. Slowly, pour in water and oil. Knead for about 3-4 minutes, or until well combined.

For hand-kneading: In a large bowl, combine flour, sugar, salt and yeast. Mix well. Add mashed potatoes. With your hands, combine everything together, until you get a crumb-like texture. Add water and oil and form into a dough. Transfer the dough onto a clean, lightly floured worktop and knead for 5-7 minutes. Spray the same bowl with some oil and place the dough back in (no need to wash it).

For both: Cover the bowl with plastic foil and a clean kitchen towel. Transfer it to the warmest place in your house and let it rise (proof) until doubled in size, about 60 minutes (see note 7).

When ready, transfer the dough onto a well-floured worktop and knead several times to get a smooth loaf. Shape the loaf into a long sausage.

Place it onto a baking tray lined with baking parchment. Make several cuts with a knife on top and sprinkle with flour. Cover with a clean kitchen towel and let it rise for about 20 minutes. At the same time, turn on the oven and preheat it to 400 Fahrenheit (200 Celsius).

Bake for 35 minutes or until the crust is hard, has a nice brown color and if you knock on the bottom of the loaf you hear a hollow sound.

Cool down before slicing.