• Place 1 pound peeled and quartered russet potatoes into a pot and cover it with water. Bring the pot to a boil over high heat. Continue to boil until the potatoes are soft, about 10 minutes. Reserve ½ cup of the cooking water, then drain the potatoes.
• Add ¼ cup softened butter and ¼ cup milk to the potatoes and mash well.
• Put ½ cup potato cooking water into the bowl of your stand mixer or large mixing bowl and add 1 tablespoon sugar. Let the water cool until it is lukewarm, then add 2 ½ teaspoons active-dry yeast. Let the yeast bloom for 5 minutes.
• Add the mashed potatoes and 2 large eggs to the bowl and mix using a dough hook or a wooden spoon.
• Add 4 ½ cups all-purpose flour and 1 teaspoon salt and continue to mix in your stand mixer for 2-3 minutes, or until the dough comes together into a ball. If you're mixing the dough by hand, turn it out onto your counter and knead it for 5 minutes.
• Transfer the dough to a lightly oiled bowl and cover tightly. Place the bowl in a warm (not hot) place for 1 hour, or until the dough has doubled in size.

Pull Apart Potato Buns

• Divide the dough into 15 balls. Place each ball seam-side down in a lightly oiled baking dish. They will be quite close together. Cover the baking dish and let the buns rise for 45 minutes.
• Preheat your oven to 350 degrees. Bake the buns for 30-35 minutes, or until they are golden on top and they reach an internal temperature of 200 degrees Fahrenheit.
• Let the buns cool before removing them from the baking dish.

Individual Potato Buns

• Divide the dough into 16 balls. Place each ball seam-side down on a lightly oiled baking sheet, spaced 2 inches apart.
• Bake the buns for 20-25 minutes, or until they are golden on top and they reach an internal temperature of 200 degrees Fahrenheit.
• Let them cool slightly before serving.

Honey Butter Buns

• Melt 1 tablespoon unsalted butter and 1 tablespoon honey the butter in a small bowl. Once the buns have cooled, brush the tops of the buns with the honey butter then sprinkle with 1 teaspoon flaky sea salt.