1/2 c. warm water
1 pkg. yeast
1/2 c. fresh mashed potatoes, cooked and unseasoned
Flour
Water

Dissolve yeast in water and mix into mashed potatoes. Put in a large jar with a loose lid. Leave on counter 3 days. Stir occasionally. After 3 days, add 1/2 cup flour and 1/2 cup water. Stir. Let set for 8 hours. Then add 1 cup flour and 1 cup water. Stir. Let set for 8 hours. Now add 2 cups flour and 2 cups water. Stir. Let set for 8 hours. From now on it may be doubled every 8 hours, but at this point there is enough starter in the jar to be used and still have at least a half cup starter in the jar.

Store in the refrigerator and stir occasionally through the week. Keeps indefinitely and gets better over the years. To keep starter going, be sure to add back to the starter equal amounts of flour and water for what was used in a recipe. If your recipes calls for 2 cups starter add 1 cup water and 1 cup flour to starter and stir in. Leave out 8 hours or overnight. If starter is not used for over a week, stir in 1 teaspoon sugar and stir. Store in covered crockery or glass container.