2 c. milk, scalded
1/2 c. shortening, melted and cooled
1 c. sugar
2 ts. salt
1 c. mashed potatoes
2 pkgs yeast
1/2 c. warm water
2 eggs, slightly beaten
7 c. flour, about

Pour scalded milk over shortening, sugar, salt, and potatoes in large bowl. Cool to lukewarm. Dissolve yeast in warm water.Add to milk mixture with eggs and 4 cups of flour. Beat until smooth. Slowly add remainger of flour to make a soft dough. Cover and allow to rise until double. Divide dough in half and roll each half into a rectangle 1/2 inch thick. Spread with softened butter or margarine and sprinkle with mixture of 1/2 sugar and 2 ts. cinnamon. Can also add chopped nuts, plumped raisens, and brown sugar.
Roll dough jelly-roll style the long way and cut into 1 inch slices. Place on greased cookie sheet, cover and allow to rise until double. Bake 350 degrees for about 20 minutes . Frost with icing.
Icing:
1 c. powdered sugar
4 ts. milk
1/2 ts. vanilla
1 Tb. softened butter
Combine and beat until smooth

Just a couple og suggestions:
Knead carefully! Don't be too rough and break the gluten strands.
You can use reconstituted instant potatoes or just add the dry flakes or powder along with the extra water to the scalded milk mixture. If you use leftover real potatoes, warm them up a little before adding them so it doesn't cool the mixture too much. The dough may have some small lumps of potatoes as you knead it. Don't worry about them. It'll be ok.
The easiest way to slice the dough is to take a thread and slide it under the rolled dough. Cross the ends and pull until the cut is made.
You can use any icing. The recipe given is more of a glaze that is applied when the rolls are still warm-not hot.