1 c. milk
1/2 c. water
1 pkg. dry yeast
1 c. mashed potatoes, cooked (I use OreIda flakes with milk and water as desired according to instructions)
2 eggs
2/3 c. shortening
1/2 c. sugar
2 tsp. salt
6-6 1/2 c. all-purpose flour, divided
Melted butter

Combine milk and water in a heavy saucepan; cook over medium heat, stirring constantly until very hot (do not boil). Cool to lukewarm (105-115 degrees). Stir in yeast; let stand 5 minutes.

Combine potatoes, eggs, shortening, sugar and salt in a large mixing bowl; beat until smooth. Add yeast mixture. Gradually add 2 cups flour, beating until smooth; add enough remaining flour to form a stiff dough, beating well.

Turn dough out on a lightly floured surface and knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk.

Punch dough down. Roll to 1/2-inch thickness on a lightly floured surface; cut with a 2 1/2-inch biscuit cutter. Place about 1/2-inch apart on greased baking sheets. Cover and let rise in warm place, free from drafts, 30 minutes or until doubled in bulk.

Bake at 400 degrees for 10-12 minutes or until golden; brush tops with melted butter, if desired. Yield: 3 dozen.

NOTE: Wrap any leftovers in foil and freeze. To reheat, thaw to room temperature, then bake in unopened foil package at 350 degrees for 15 minutes or until hot, opening foil the last 5 minutes. After adding 2 cups flour, you can use rest wheat.