My mother saved the (unsalted) water she used to cook potatoes for potato bread. Let it cool to lukewarm, makes a fabulous loaf. Not a spur of the moment fix. . I don't keep potato flour, but I make potato bread with instant mashed. I boil the water in the recipe, add only enough flakes to make a runny texture, and let that cool to lukewarm. I also add a little Vital Wheat Gluten to balance the extra starch. My dough is as silky as regular milk bread. . Either of these makes a nice loaf that keeps well, has no egg or milk for those who are restricted, and makes great herb bread, garlic bread, and cinnamon bread if you mix up a BIG batch. I add seasonings as I shape each loaf.

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