How:
1️⃣ Warm the milk until just lukewarm.
2️⃣ In a large bowl combine boiled & mashed potatoes, yeast, milk, whole wheat flour, all-purpose flour and salt.
3️⃣ Add melted butter and oil. You can skip oil but it gives extra softness to the bread.
4️⃣ Mix everything to form a soft, slightly sticky dough without adding extra flour.
5️⃣ Knead the dough for 10–12 minutes until smooth, elastic and soft like a pillow.
6️⃣ Place the dough in a greased bowl, cover and let it rise for 1–1½ hours until doubled.
7️⃣ Gently deflate the dough, shape into a tight log and place seam-side down in a greased loaf pan.
8️⃣ Cover and proof again for 35–45 minutes until the dough rises above the pan edge.
9️⃣ Bake in a preheated oven at 180°C (350°F) for 30–35 minutes until golden.
🔟 Brush hot bread with butter and cool completely before slicing.

Tips💡:
✔️ Potatoes add starch that locks in moisture, keeping bread soft for days
✔ Milk enriches the crumb and improves browning
✔ Butter adds flavor while oil prevents dryness
✔ Slightly sticky dough creates a lighter crumb — avoid adding extra flour
✔ Brushing butter while hot seals moisture inside the crust