1/2 c. (rounded) instant mashed potatoes mixed with 1 1/2 c. boiling water
2 c. flour
2 pkgs. yeast
1 c. milk
1/2 c. shortening
1/2 c. sugar
2 tsp. salt
2 eggs

Mix flour and dry yeast together in mixing bowl. Melt shortening, add sugar, milk and salt. Then add potato mixture and put in bowl with flour and yeast. Add eggs and blend. Then beat 3 minutes on high speed. Stir in 2 3/4 cups or more of flour and knead. Place in greased bowl, let rise. Work down. Refrigerate covered. Will stay good for 1 week.