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Boil or steam the potato until soft. Mash thoroughly and season lightly with salt and black pepper. Set aside to cool.
Activate the Yeast:
In a small bowl, combine warm milk, sugar, and active dry yeast. Let sit for about 5–10 minutes until frothy.
Make the Dough:
In a large bowl, whisk together the egg, melted butter, salt, and the activated yeast mixture. Add the flour gradually and mix until a soft dough forms.
Incorporate the Potato:
Add the mashed potato to the dough and knead well until the potato is fully integrated and the dough becomes smooth and elastic.
First Rise:
Cover the dough with a clean towel or plastic wrap. Let it rise in a warm place for about 1 hour or until doubled in size.
Shape and Fill:
Punch down the dough and divide it into equal portions. Flatten each portion, place some shredded mozzarella in the center, then fold and seal the edges to enclose the cheese.
Second Rise:
Place the filled dough balls on a baking tray lined with parchment paper. Cover and let them rise for another 30 minutes.
Bake:
Preheat oven to 180°C (350°F). Bake the bread for 20–25 minutes until golden brown.
Serve:
Let the bread cool slightly before serving. Enjoy warm for the best gooey cheese experience.
Serving and storage tips:
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