1 c. leftover mashed potatoes
1 c. boiling water
2 tbsp. shortening
3 tbsp. sugar
1 tsp. salt
1 env. dry yeast
1/4 c. lukewarm water
About 4 1/2 c. sifted flour

Combine mashed potato and boiling water, blending well to make sure there are no lumps of potato. Add shortening and stir to melt; add sugar and salt. Cool to lukewarm. Soften yeast in the lukewarm water, add to first mixture. Stir in the flour, adding a bit more if necessary, to make a soft, smooth dough, firm enough to be easily handled.

Knead on a floured board until smooth, then place in a large bowl. Brush the top with melted shortening and cover. Let rise in warm place until doubled in bulk. Knead again and shape into 2 loaves. Place in greased bread tins, cover and let rise again until doubled. Bake in a 375 degree oven for about 45 minutes, or until bread tests done. Remove from tins and cool on a wire rack. Brush tops with melted butter if a soft crust is desired. This bread keeps well without drying out.