Cook, peel, and mash the potato: You will need 6 to 8 ounces of mashed potato for this potato bread recipe. That's between ¾ cup and one cup of mashed potatoes. (You can save the water the potato was cooked in and use it for part or all of the liquid in the recipe.)

Pour milk into a medium saucepan with the salt and sugar. Heat on medium heat until the milk starts to bubble at the edges. Then, remove from heat. Stir to dissolve the salt and sugar. Whisk in the olive oil and the mashed potato. Pour into the mixing bowl of a stand mixer and let cool until it is still warm, but not too hot to touch.

Add yeast and 2 cups of flour to stand mixer. Attach the mixing paddle, and mix on medium-high speed for 4 minutes. This will help break up any potato lumps and incorporate the mashed potatoes into the dough.

Swap out the mixing paddle for the dough hook on your mixer. Add enough of the the remaining 3 cups (408g) of flour and mix on medium-low speed for 8 minutes. The dough should be tacky, but not sticky.

Grease a large bowl and transfer dough, coating top of dough as well. Cover the bowl with plastic wrap or a dampened towel to prevent the dough from drying out. Place in a warm spot for 2 hours or in the refrigerator overnight. The dough should at least double in size. You'll know when it has risen sufficiently when you press into the top with your fingertip and the indentation remains for awhile.

Press down on the dough with your hand to deflate it. Turn it out onto a clean, lightly floured surface and knead a couple of times. Cut the dough into two equal pieces and shape. Grease two 8x4-inch loaf pans . Place dough in pans

Coat the top of the loaves with a little olive oil. Cover the loaf pans with plastic wrap and put in a warm place for 45 minutes to an hour or longer, until the dough has doubled in size.

Preheat the oven: Preheat the oven to 350°F (175°C) and set a rack in the middle.

Bake for 40 to 45 minutes until the crust is golden brown and the internal temperature is between 190° and 200°F. Start checking the bread after 35 minutes, note that your bread may take as long as 55 minutes.

While the bread is still warm in the pan, use a dull dinner knife and run along the edges of the pan to release. Turn out the loaf pans onto a rack. Let cool completely before slicing.