In a large bowl, soften the yeast in the warm water.
Stir in the mashed potato, potato water, 1 tablespoon sugar, and salt. Cover and let stand at room temperature for 1 hour.
In a bowl, combine eggs, 2/3 cup sugar, and lard or shortening. Add to yeast mixture. Beat in enough flour to make a moderately soft dough. Cover and refrigerate overnight.
Punch dough down. Turn out onto a generously floured surface. Cover dough and let rest for 10 minutes.
Divide into 24 balls. With floured hands, shape as desired into rolls. (Dough will be sticky.) Place on greased baking sheets. Cover and let rise in a warm place until nearly double (30 to 45 minutes). Bake in a 375 degree F oven about 12 minutes or until golden brown. Makes 24 rolls.