This was a new experiment, I didn't expect it to work this well and this bread is stupidly soft and stayed soft even when in the fridge.
I used about 580g leftover mashed potatoes, with milk and butter already in it, for TWO loaves.
Then I mixed up 1570g of dough(flour water starter) @ around 71% hydration, mixed in the salt and herb and mashed potatoes after 1.5 hr of faux autolyse,
looked like a disaster at the beginning, but after 10mins of mixing and slapping in the bowl it came together
And after another 4 hour of bulk fermentation and folds it looked like a regular super strong dough without potatoes, I actually needed 30g more water because it was too stiff!
And after it baked it's completely different, soft and velvety like no other bread I baked with other starches (non wheat grains, legume, carrots, sweet potatoes) just completely different in a good way!