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Mash the butter and potatoes together until smooth. Then stir in the eggs and milk until well combined.
Add the yeast inside the mixture and mix well to dissolve.
Add the flour, salt, and sugar. Combine until you have a wet shaggy dough.
Cover the bowl and leave to rest for 10 minutes (to enable the flour to absorb the liquid). Then open the bowl and mix again for a few seconds.
Drizzle some olive oil over the dough and use your hand to rub it all over the dough (this will prevent the dough from forming a crust).
Cover with plastic wrap or a tight-fitting lid and leave to rest in a warm place for 45 minutes to one hour until almost tripled in size.
Punch down the dough to remove all the trapped air, then transfer it to a highly floured work surface.
Divide the dough into two equal parts, and shape them into loaves.
Place the dough into two greased 9×5 loaf pans – it’s very soft, so please handle with care.
Cover the pans with a damp kitchen towel and leave them to rise in a warm place for 20 to 30 minutes or until about doubled in size.
Sprinkle some flour over the dough (optional) and bake in a 375F preheated oven for 25 to 30 minutes or until the top is golden brown and a skewer inserted into the middle of the bread comes out clean.