Scald milk and combine with 1/2 cup reserved cooking liquid from cooking potatoes.

Combine liquids and potato with shortening, butter, salt and sugar in a small bowl. Set aside to cool to room temperature.

Meanwhile, combine yeast and warm water in the bowl of a stand mixer . Set aside for 10 minutes until foamy.

When potato mixture has cooled, combine it with yeast mixture. Add flour and knead, using the dough hook until smooth and glossy, about 7 minutes.

Transfer dough to a well greased bowl, cover with plastic wrap, and allow to rise for 1/2 hour.

Grease a 9X5X3 inch loaf pan.

Punch dough down, knead slightly and place into loaf pan. Cover, and allow to rise until doubled, about 45 minutes.

Preheat oven to 350 degrees. Bake 35-45 minutes until bread is golden brown and sounds hollow when tapped.

Remove from oven and allow to cool for 15 minutes in pan before turning out on a wire rack and cool completely.