Ingredients:
Instructions:
Dissolve the yeast in warm water. In a small mixing bowl, beat 1/3 cup of softened butter for 30 seconds. Add the sugar, potatoes, salt and egg. Beat until combined. Add the yeast mixture to a mixing bowl and beat well. Stir in as much flour as possible, then turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that's smooth and elastic, kneading for 6 to 8 minutes. Place the dough in a greased bowl, then turn to grease the other side. Cover and let rise in a warm place until double in size, roughly an hour's time. Punch the dough down, then cover and let rest for 10 minutes. Press the dough evenly into a greased 13x9x2-inch baking pan, then cover and let rise until double in size, approximately 45 minutes. Combine the brown sugar, 2 tablespoons butter and cinnamon together. Using your finger, press holes roughly 1-inch apart in the top of the dough. Fill each hole with some of the brown sugar mixture, then drizzle with whipping cream. Bake at 400° for 20 minutes and serve warm.