Boiled potatoes and baker's percentage
I'm working on a recipe I used years ago for a potato bread. This time around, I want to record the recipe and make it easy to adjust the number of loaves. My problem is that I'm not sure what to do with the considerable amount of potatoes that go into the recipe. They have to contribute to the liquid in the recipe, and the flour... Does anyone have an idea how to split the weight of the potatoes?