Soft and Fluffy Potato Cheese Bread

In a large bowl, mash the boiled potatoes until smooth.

Add cream (or milk), salt, and white pepper to the mashed potatoes.

Mix until well incorporated and set aside.

In a separate bowl, combine milk, egg, sugar, and instant yeast. Whisk well.

Add all-purpose flour and salt to the wet mixture.

Mix until a dough is formed, then add melted unsalted butter.

Knead the dough until it is smooth and elastic. Form it into a ball.

Place the dough in a bowl, cover it, and let it rise until it has doubled in size.

Punch the air out of the risen dough and divide it into two equal portions on a floured surface.

Cover the dough portions and let them rest for 10 minutes.

Roll out one dough ball to about 11 inches in diameter and place it in a wide pan.

Poke the bottom of the dough with a fork, then spread the mashed potato filling on top.

Add shredded mozzarella cheese over the potato filling.

Roll out the second dough ball and place it on top. Pinch the edges to seal.

Tuck the edges in for a clean finish and poke a hole in the top. Let it rest for 15 minutes and preheat the oven to 180C/350F.

Brush the top with an egg wash made of one beaten egg and 1 tbsp of milk.

Bake in the preheated oven for 20 to 25 minutes or until golden brown.

Brush the hot bread with melted butter immediately after baking.

Serve and enjoy!