Monkey Bread

1 c. milk, scalded
1 pkg. dry yeast
1 c. potatoes, cooked and mashed
1/2 c. lukewarm water
2 eggs, well beaten
2/3 c. shortening
5-6 c. flour
1 tsp. salt
3/4 lb. melted butter
2/3 c. sugar

Combine first five ingredients in large bowl; let stand until lukewarm. Dissolve yeast in water; add to cooled potato mixture. Stir in eggs. Add 1 1/2 c. flour; beat well. Continue to add flour until dough is stiff. Turn onto floured board and knead until smooth and elastic. place in greased bowl, cover, and let rise two hours. Put into refrigerator to chill thoroughly. About 1 1/2 hours before serving time, roll out dough about 1/2 inch thick. Cut into 1 1/2 inch diamonds. Pull diamonds at opposite ends to elongate; dip into melted butter; arrange in layers in greased bread pans (ring molds are pretty and festive); then add second or third layers, staggering diamonds, until all is used. Fill pans no more than half full. Let rise until double, approximately I to 1 1/2 hours. Bake at 400 degrees for 20-25 minutes. Makes three generous loaves. Very rich, and wonderful for eliminating buttering at the table.