Hi Barbara, it really depends on the recipe, and in some cases you may be totally fine using our Unbleached All-Purpose flour, which is high enough in protein for many breadmaking projects. Sometimes a slight reduction in the liquid content might be all the adjusting you need to do. However, I don't think mashed potato or eggs would be a good solution for boosting the protein level of unbleached all-purpose flour because both these ingredients will add moisture to the dough, which is likely to make gluten development a bit more challenging. Sometimes adding a small amount of Vital Wheat Gluten might be a good solution if the recipe really requires a higher protein level. In any case, we encourage you to check with our Baker's Hotline if you're ever in need of making a substiution that you're not sure about: we're always happly to help! We're generally here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and you can reach us by phone at 855-371-BAKE (2253) or via CHAT. 

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