Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat milk, water and shortening until very warm (120º to130ºF). Gradually add to dry ingredients.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Stir in mashed potato, eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover loosely with plastic wrap; refrigerate 2 to 24 hours.

Punch dough down; divide into 2 equal portions. Roll each half to 12 x 7-inch rectangle.

Spread 1 cup sharp cheddar cheese over the surface of the dough, then roll up tightly as for a jelly roll. Pinch seam and ends to seal and bake.

Place seams side down, in greased 8-1/2x4-1/2 inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375ºF for 30 to 35 minutes or until done. Remove from pans; cool on wire rack.

Instant mashed potatoes, made according to package directions can be used.