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1
Scrub the potato clean, then boil it in the water.
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2
Remove the potato from the water to cool.
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3
Reserve the water.
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4
Peel the potato and discard the skin (or use for something else).
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5
In a small bowl, combine the yeast, milk, and sugar. Set it aside until it is bubbly.
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6
If the yeast mixture does not get bubbly, your yeast is dead. Get some fresh yeast, make sure your milk is not too warm, and try again.
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7
Now, mash the potato and measure out 1 cup. Use the remaining mashed potato elsewhere.
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8
Combine 4 c flour with the softened butter, then add the salt and 1 c mashed potato. Taste it and adjust the salt as needed.
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9
Add the eggs and bubbly yeast mixture.
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10
Using only as much potato water as needed, create a dough.
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11
Set the dough aside in a warm place, covered with a damp towel for maybe an hour and 1/2 , to rise until doubled in size.
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12
On a floured surface, roll out the dough until it is 1/2 in thick.
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13
Do not work the dough any more than necessary.
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14
Cut out 3 in circles.
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15
Set the circles aside to rise again.
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16
Heat the oil until very, very hot.
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17
Take the dough circles and stretch them out. Three inch circles should make about six inch breads.
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18
Fry the breads until they are golden, turning them to get both sides done.
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19
Dust the tops of the breads with garlic salt.
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20
Enjoy!
