Fluffy Buttermilk Potato Rolls

"The potatoes should be warm when using in the recipe - either use freshly cooked potatoes or if you are pulling mashed/baked potatoes out of the refrigerator, warm them slightly before using. I used a couple large baking potatoes (removed the skins and put them through my ricer). If you don't have a ricer, just mash them like crazy until they are really smooth. As with all yeast doughs, don't worry about the exact flour amount called for in the recipe; instead mix the dough until it clears the sides of the bowl and is soft and smooth without being overly sticky. Here's a quick tutorial on working with yeast doughs. You can use all-purpose flour in place of the bread flour although the rolls may not be quite as soft (alternately you can sub in all-purpose flour + vital wheat gluten to approximate the bread flour; about 2 tablespoons gluten for every cup of white flour). I haven't tried these with 100% whole wheat flour yet.I used instant yeast although the original recipe calls for active dry. Both should work just fine (it's usually necessary to dissolve active dry yeast in water to let it activate first but the recipe doesn't require it here; I haven't tried it with active dry but I'd suggest following the recipe and adding it with all the other ingredients like the recipe states)...."