My favorite is to dip the warm bread into a nice bowl of O'Bradys Potato Soup...so good! The bread also goes great with any soup, pasta or just by itself.
Add yeast and sugar to the reserved potato liquid. Let yeast dissolve for 5 minutes, until yeast mixture has a foam on the top.
Pour yeast mixture into mixing bowl and add reserved mashed potatoes, butter, honey, oil, eggs, salt, rosemary and 1-1/2 cups flour; beat until smooth.
Stir in just enough of the remaining flour to form a soft dough.
Looks ready to knead!
Turn dough onto floured surface and knead 6-8 minutes. Place dough into greased bowl and let rise until double, about 1 hour.
Punch dough down and divide in half. Place a piece of parchment paper onto 2 cookie sheets. Place one half of dough onto parchment paper and form into a long loaf; repeat with second half. Let rise for another 30 minutes.