Alone and Unobserved

Stir together the mashed potatoes, 1/2 cup of the sugar, the room temperature butter and the salt and allow to cool to lukewarm. Add yeast, eggs and the reserved cooking liquid, mixing well, and then mix in the flour to form a wet, sticky dough. Knead on a lightly floured surface until dough is smooth and elastic. Place in a lightly oiled bowl and let rise in a warm place until doubled in bulk. Punch down and refrigerate until chilled, about 1 hour.

While the dough is rising, butter two 13×9 pans. Spread brown sugar thickly on the bottom of the pans, then pour enough water on the brown sugar to form a thick, wet paste. (Optional: place walnuts on brown sugar paste.) In a small bowl, stir together the remaining 2 1/4 cups sugar, the cinnamon and the very soft butter.

When the dough is thoroughly chilled, roll it out into a 1/2-inch-thick rectangle on a well-floured surface and spread thinly with the butter mixture thinly, leaving a strip along one long edge free. Roll up dough, starting at the long edge opposite the clean edge and seal by pinching and pressing the clean edge into the dough. Cut the roll in half with the dental floss by slipping the floss under the roll, crossing the ends of the floss over and pulling it through the dough. Cut each of the halves in half, and continue this way until you have slices that are 1/2 inch to 1-1/2 inches thick (depending on your preference). Arrange slices cut-side-up in the pans so they are almost touching. Cover and let rise in a warm place until doubled in bulk, about half an hour.

Preheat oven to 350ºF (175ºC).

When rolls have risen, put in the oven and bake until golden brown, 20 to 30 minutes. Immediately unmold baked sticky buns onto cookies sheets and let cool. Serve warm.