Great for burgers. I just copied this recipe here so it’s easier to reference.
This makes 12 pieces.
Ingredients
585g all-purpose flour
200g milk
134g cooked and riced potatoes
47g potato cooking liquid
58g butter
1 large egg, about 57g
48g sugar
14g salt
4g instant yeast
Preparations
Boil and peel the potatoes using your method of choice. I cook them in a pressure cooker with some water and peel after they are cooked.
Reserve some water from the potatoes.
Rice or mash the potatoes and set aside to cool.
Mix all ingredients. Let it rest for 20 minutes so the dough can hydrate.
Knead for 1 minute, shape into a smooth ball. Cover and let rest for 1 hour.
Stretch and fold twice, and then shape into a smooth ball. Cover and let it rest for 2 hours.
Divide into 12 pieces (90g each). Roll each piece into a smooth ball. Cover with a wet towel and let rise for 1-2 hours as a final proof, till they double in size.
Preheat oven at 190 degrees Celcius. Bake for 15 minuts until the top is golden brown.
You can store them in the freezer for a few months.