Scrub the potatoes and boil them in their skins until they are tender.

Drain the potatoes, then peel and mash them, allow them to cool completely.

Dissolve the active dry yeast in 1/2 cup of warm water.

In a large bowl, mix the dissolved yeast with 3 tablespoons of flour and let this starter rise for 30 minutes.

Add the remaining 2 cups of warm water, salt, caraway seed, and the rest of the flour to the bowl.

Incorporate the mashed potatoes into the mixture and mix well until combined.

Turn the dough out onto a floured board and knead until it becomes elastic, about 12 to 15 minutes. Shape it into a ball.

Oil a clean bowl, place the dough in it, and coat the dough with oil to prevent sticking.

Place the bowl in a warm, draft-free spot for 1 to 2 hours to rise until the dough has doubled in bulk.