Scald the milk: In a heavy-bottomed saucepan, heat the milk over medium heat, stirring constantly to prevent scorching. Continue until you see small bubbles just starting to form around the edges of the pan. Immediately remove from heat.

Combine and Cool: Pour the scalded milk into a large mixing bowl (preferably one with a tight-fitting lid). Add the hot mashed potatoes, butter, sugar, and salt. Stir vigorously until all the butter is melted and the sugar and salt are completely dissolved. Set this mixture aside to cool down to room temperature. Meanwhile, crack the two eggs into a separate small bowl and beat them lightly with a fork. Let them sit out to come to room temperature as well.

Activate Yeast and Add to Mixture: In a small bowl, sprinkle the yeast over the lukewarm water and stir gently until dissolved. Once the potato mixture has cooled to room temperature (it’s crucial it’s not too hot, or it will kill the yeast!), add the dissolved yeast and the beaten, room-temperature eggs to the potato mixture in the large bowl. Mix all ingredients thoroughly until well combined. Add 2 cups of the all-purpose flour and mix well to form a soft batter. Cover the bowl with its tight-fitting lid or plastic wrap and set it aside in a warm place to rest and rise for at least an hour.

Final Flour and Refrigeration: After the hour of resting, add the remaining 4 cups of all-purpose flour to the dough. Mix thoroughly until all the flour is incorporated and a sticky dough forms. Do not add more flour at this stage, even if it feels very sticky. Cover the bowl with its tight-fitting lid or plastic wrap again and transfer it to the refrigerator. The dough can be refrigerated for a minimum of 6 hours or up to 2 days. This refrigeration period is key: it makes the dough much easier to handle, requires less additional flour during rolling, and ultimately yields exceptionally light, fluffy, and flavorful rolls. Plus, it’s incredibly convenient as you can break up the work!

Shape the Crescents: When you’re ready to bake, remove the dough from the refrigerator. Divide the dough into two equal halves. On a lightly floured surface, roll one half of the dough into a large circle, approximately 1/4 inch thick. Spread the surface of the dough evenly with a thin layer of softened butter. Using a pizza cutter or sharp knife, cut the circle into 12-16 pie-shaped triangles (like slicing a pizza). Starting from the wide outer edge of each triangle, gently roll it inward towards the point to form a crescent shape. Repeat this process with the second half of the dough.

Second Rise and Bake: Place the shaped crescents onto greased jelly roll pans or baking sheets, leaving a little space between each roll. Cover the pans loosely with a light, clean cloth or plastic wrap and let the rolls rise in a warm, draft-free spot for approximately two hours, or until they have visibly doubled in size and look puffy. Preheat your oven to 350ºF (175ºC). Bake the rolls for 17-20 minutes, or until they turn a beautiful golden brown on top and bottom. Serve warm and enjoy your incredibly soft and delicious make-ahead potato crescent rolls!