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.
Start by boiling a couple medium potatoes in cold water. Be sure to reserve about 1 cup of the cooking liquid for a later use.
Mash your potatoes with a fork or potato masher and measure out 1 cup. Set aside to cool to 110° to 115°.
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.
Score bread by making 3 long diagonal cuts on the top of the bread. Cuts should not go all the way through but just slice the top of the bread.
Bake at 400° for about 20 minutes or until golden brown.
Peel and and cut potatoes into about 1-inch pieces.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes.
Drain; return the potatoes to the same pot and mash well.
Mix in the milk and butter.
Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper.
Coat a baking dish with 1 tablespoon of butter. Transfer the potatoes to the dish.
If you do not have bread crumbs on hand, go ahead and make your own. Just throw a piece of bread in a mini chopper or food processor and there you have it!!
Easy as pie!!!
In a small bowl, stir the bread crumbs and remaining 1/4 cup of Parmesan.
Sprinkle the bread crumb mixture over the mashed potatoes. Great thing is the recipe can be prepared up to this point hours ahead of time; cover and chill. Or bake, uncovered, until the topping is golden brown, about 20 minutes.
Ingredients:
2 lbs. Idaho potatoes, peeled & cut into chunks
Salt
1/2 Tbsp extra-virgin olive oil
4 slices bacon or peppered bacon, chopped
2 lbs. ground sirloin
1 onion, chopped
1/2 lb. button mushrooms, quartered
black pepper
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 1/2 cups beef stock
2 Tbsp. Worcestershire sauce
1 egg yolk
3 Tbsp. sour cream
1/2 lb. blue cheese, crumbled
3 to 4 Tbsp. chives
1 tsp paprika
Place potatoes in a pot, cover with cold water and bring to a boil. Season water with salt and boil until tender, 12 to 15 minutes. Heads up: save a ladle of starchy cooking water just before draining. (i also added butter to my potatoes to keep from boiling over.)
Heat a skillet with high sides over medium high heat. Add olive oil, half a turn of the pan and the bacon. Crisp bacon.
Remove to a paper towel line plate.
Add sirloin to the pan and caramelize the meat, 4 to 5 minutes.
Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more; then season with salt and pepper.
While the meat cooks, heat a small sauce pot over medium heat and melt butter.
Whisk the flour into the butter; cook 2 minutes.
Whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
Pour gravy over meat and turn on boiler. 
Mash the potatoes with egg yolk and sour cream.
Fold in crumbled blue cheese and chives. (i did not use the blue cheese because we don't really care for it at our house.) Season the potatoes with salt and pepper.
Unless the pan you used to prepare your meat mixture in is oven safe, transfer your meat mixture to an oven safe dish. 
Spread potatoes across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. 
Crumble reserved bacon over top. Serve immediately right from the hot skillet or dish.
