I used a combination of mashed/pureed potato and corn starch in place of the potato flour in the Buttery Hot Dog Buns recipe. Since boiled potato is 75% water content, I used a combination of 100g mashed potato (25g dry + 75g water) and 18g corn starch. I also used the Tangzhong method, with 18g flour and 108g milk. Thus for flour, I used 243g bread flour and 100g white whole wheat flour, and the remaining need for water is 120g reaching a 75% hydration. The other ingredients are the same. I made super soft and fluffy hotdog buns with this alteration. Thanks @PJ Hamel for instructive blogs!

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