This was good and moist. I used half mashed potato, half mashed yam and made it into one loaf of bread. I will make this again.

I have been checking out recipes on this website for years and I've never a) tried out an unrated recipe and b) submitted a review. But I just had to try this recipe as it seemed simple enough and I didn't have much to lose. Six times of making this recipe later and I felt obligated to write my first review because this recipe has been so good to me. I have had a breadmaker for about 10 years but have used it only enough to figure out I've had the best results with dough recipes. This recipe has rewarded me with the same consistent results every time: fresh, light 'homey' buns with slightly crispy bottoms and nicely moist and chewy interiors. I don't have mace, but have substituted nutmeg once (not essential); I used leftover scalloped potatoes once; I forgot to add water once (added it during the mixing cycle when the dough didn't seem quite 'right'). Didn't matter, still great. I halve the dough and make one half into 9 (small, kid-size) and the other into 6 larger buns and let them rise longer (coolish kitchen)and I always use bread-machine yeast (from our grocery store bulk foods section). My potato-hating 8 year old loves these as is and refuses to "wreck them by putting anything other than butter on them". Now, everytime I make mashed potatoes, I set aside exactly 1/2 cup just so I can make the buns later in the week. I love this recipe; it make me look like I know what I'm doing. Thank you Carol from a fellow Canuck.