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Place potato and 1-½ cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving ½ cup liquid. Mash potatoes (without added milk or butter); set aside.
In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth.
Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves.
Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Sprinkle lightly with additional flour. Bake at 375° for 35-40 minutes or until golden brown.
Remove from pans to wire racks to cool.