Buttermilk Potato Bread

Made this for Jessica's birthday party, and it seemed to be of at least moderate popularity. I love it, and it goes great with brie, salad, or really, any meal of your choosing.

3/4 C freshly cooked potatoes, mashed (but not too much - it's awesome to find potato chunks in the bread)
1 stick butter
2 C room-temperature buttermilk
2 packages (1 1/2 T) active dry yeast
2 large eggs, lightly beaten
2 T sugar
2 1/2 tsp salt
6 1/4 C flour

While the potatoes are still warm, stir in the butter. Add the buttermilk, yeast, eggs, sugar, and salt and mix well. Then add in the flour very gradually, until you get a dough that's moist but not sticky. It takes a fair amount of mixing and kneading to get it to the right consistency, but press on - it'll get there.

Knead the dough about 10 minutes, then transfer into an oiled bowl and turn one to cover; cover with plastic wrap and let sit 1 to 1 1/2 hours, until the dough has doubled in size. Punch it down, not too hard, divide in two, then lay (seam-side down) in two greased bread pans. Let sit another hour (it will again almost double in size), then brush the tops of the loaves with a beaten egg with a pinch of salt in it.

Bake in a 375 oven for 40-45 minutes, or until the crust is golden brown and the bottom of the pans sound hollow when tapped. Let cool for 1/2 hr, then cut and serve!