Dissolve the yeast in the warm water in a large mixing bowl. Sprinkle with 1 TBS sugar. Allow to proof for about 5 minutes till a nice foam is there.
Add in the butter, remaining sugar, salt and eggs and mix well.
Add in the mashed potatoes and stir to combine.
Add in the flour, mixing well, after 5 1/2 cups add about 1/4 cup at a time until the dough is not so sticky and pulls from the edges.
Knead for about 5 minutes.
Cover the dough with a towel and allow to rise for 45 minutes to 1 hour until it has doubled in size.
Punch down the dough and separate into 24 balls, rolling one at a time and placing into either two greased 9x13 baking sheets or onto 1 large greased cookie sheet.
Cover with a towel and allow to rise for 30-45 minutes.
Preheat oven to 350 degrees.
Bake for 20-25 minutes until the rolls are golden brown.
Spread tops with butter and bake for 1-2 additional minutes.