this right here was the only hiccup in my plan: no russet potatoes in the house! actually, i made the bread with a combination of yukon gold and russian banana fingerlings and of course, 1 lonely rose potato.
when cooked, they were a buttery yellow, except that rose colored one which stayed a subtle pink shade.
when the potatoes were mashed and mixed into the dough, it wasn’t very obvious that i used potatoes with color. the directions tell you the first mixing stage will resemble pie dough and that was a very accurate description.
as stated in the mixing directions, the dough is very similar to brioche in behavior as well as appearance.
but when the mixer stops, after the full 11 minutes, it is most definitely a bread dough.
just look at the interior! i subbed a cup of whole wheat flour for the all purpose flour and split the remaining amount evenly with bread flour and all purpose flour to make up for the lack of structure of the creamy potatoes. in the end, it worked like a charm and i will not hesitate to use different potato varieties in the future. bake on friends and be sure to visit the tuesdays with dorie page to see how the other bakers did!