Yukon Gold Cinnamon Rolls

In a medium saucepan, combine the potatoes, water, and salt. Bring to a boil and simmer, uncovered, over medium heat until the potatoes are very tender, 15-16 minutes. Do not drain. There should be about 2 1/4 cups of water/potato mixture after boiling (UPDATE: If you have more than this, drain off a little water or mash the mixture together and measure out 2 1/4 cups).

Off the heat, mash the potatoes with the water until coarsely mashed. Add the butter and mash until the butter is melted and the potatoes are fairly evenly mashed and smooth.

Whisk in 1 cup of the flour and the eggs until smooth (a few lumps are ok, as long as they are small). Set aside and cool until room temperature (a slight warmth is ok, but room temp is best otherwise the mixture will absorb more flour).

In the bowl of a stand mixer fitted with the dough hook, combine the 1/2 cup warm water, sugar, and yeast. Let the mixture stand until foamy (only needed if you are using active dry yeast, no need to proof if using instant yeast).

Add the potato mixture and start gradually adding flour while mixing until the dough clears the bottom and sides of the bowl. It will be very soft and elastic. Knead for 3-4 minutes (it's ok if you have to continue adding a bit more flour if the dough starts sticking to the sides and bottom while kneading). Don't worry so much about the exact amount of flour as you do about the texture of the dough.

Place the dough in a greased bowl, cover with greased plastic wrap, and let rise until doubled, 1-2 hours.

On a lightly floured or greased countertop, roll or pat the soft dough into a 20X12-inch rectangle (doesn't have to be exact).

Spread the softened butter evenly on the dough.

Combine the filling ingredients in a bowl until evenly mixed. Sprinkle the mixture evenly over the butter and pat lightly.

Roll up the dough, starting with one long edge, and pinch the seam to seal (I often don't do this because I tuck the loose end under the roll on the pan).

Using unflavored dentil floss, thread, or a serrated knife, slice the roll into 1-inch or slightly larger sections.

Place the rolls on a parchment-lined baking sheet, about 1- to 2-inches apart, tucking the loose end under the roll, if desired. Cover with greased plastic wrap and let rise until puffy and almost doubled, an hour or so.

Preheat the oven to 350 degrees F.

Bake the rolls for 18-20 minutes until no longer doughy in the middle (but take care not to overbake!). Remove the rolls from the oven and let cool until warm.

While they cool, prepare the icing by adding the cream cheese and butter to a medium bowl. Whip with a handheld (or stand) mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.

Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).