There's no reason not to put potatoes in your dough; you have the right idea, that reducing the water is key. Mashed potatoes are somewhere between 60 and 65% water by weight; so if you added 12 ounces of mashers, try reducing the water by 6 ounces. Try making two doughs (half batches) side by side, and you can compare the consistency of the dough as you go along. We can see you're already a note-taker, so keep track, and in a couple of tries you're likely to have achieved your goal. Let us know what rate of substitution works for you! Susan

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