Start by peeling the large russet potato. Cut it into cubes and boil them until fork-tender, about 15 minutes. You'll want to reserve some of the cooking liquid for later. After draining, mash the potatoes until smooth. Let them cool to room temperature.

Meanwhile, in a small bowl, activate the yeast. Mix it with 1/4 cup of warm water (not hot!). Add 1 tablespoon of sugar, wait five to ten minutes until it becomes frothy.

In a mixing bowl, combine the flour, salt, garlic powder, and chopped chives. Once the yeast mixture is ready, add it to the dry ingredients along with the mashed potatoes, butter, and the reserved potato cooking liquid.

Knead the mixture until smooth—about 10 minutes. If you’re using a stand mixer, the dough hook attachment will make this easier. The dough should be pliable and not stick to your hands.

After kneading, place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about an hour, or until doubled in size.

Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal portions, shaping each piece into a round bun. Place these on a parchment-lined baking sheet, giving them space to expand.

Now, cover the shaped buns with the damp cloth again and allow them to rise for about 30 minutes. Preheat your oven to 375°F (190°C).

In a small bowl, whisk together 1 egg yolk and 1 tablespoon of water. Brush this mixture over the buns just before baking. It will add a lovely shine. Bake for 15-20 minutes or until golden brown.

Remove the buns from the oven and let them cool on a wire rack. You can slice them once they’re completely cool, or serve them warm straight from the oven.