It’s almost Father’s Day and that might mean pulling out the grill this weekend and serving Dad up some serious burgers. Here’s a soft and delicious Potato Brioche Bun to serve alongside your favorite burger recipe, and it’s easy to put together. As with all my no-knead, refrigerated dough recipes, you can bake as little or as much as you want.

If cooking and mashing potatoes just seems like too much work (even for a holiday), you can always check out straight up Brioche Burger Buns, complete with Lamb Burger and Cilantro-Yogurt Sauce.

Potato Brioche Buns (based on the Brioche Recipe from New Artisan)

1 1/4 cup warm water

1 cup mashed Russet potatoes (sent through a food ricer for fine consistency, or mashed by hand)

8 tablespoons (1 stick) unsalted butter, melted

2 large eggs, room temperature

3 tablespoons granulated sugar

2 teaspoons yeast

1 1/2 teaspoons salt

4 cups all-purpose flour

Egg wash (1 egg whisked with 1 tablespoon water)

Seeds, for sprinkling (optional) – plain sesame seeds work fine; I used a bagel seed mix

Mix the water, potato, butter, eggs, sugar, yeast, and salt in a 5-quart bowl, or lidded (not airtight) food container.

Mix in the flour, using a spoon until all of the flour is incorporated.

Cover (not airtight), and allow to sit at room temperature for about two hours. Chill the dough for at least two hours, and up to 3 days.

The dough can be used as soon as it is chilled. This dough is way too sticky to use after the initial rise, but once it is chilled it is very easy to handle. That said, because potatoes can vary in their water-content, you may have to adjust the flour–you can add more after everything’s mixed, but give the dough a couple of hours on the counter to re-ferment or the buns will be dense.

Divide the dough into 3 ounce pieces (this dough will make about 14 buns, but you can make less if desired). Gently smooth the pieces into round balls of dough. Grease six English Muffin Rings. Flatten the dough into 1/4-inch disks place them in the molds. If you don’t have rings you can make them free form, but they won’t keep their shape as well.

Cover loosely with plastic wrap (spraying the plastic with a little cooking spray will help it not to stick to the top of the buns) and allow the buns to rest for 30 to 60 minutes (depending on temperature of your kitchen), until the dough is just peeping over the top of the rings, and feels like a marshmallow when gently pressed/jiggled.

Place an oven rack in the center of the oven, and preheat your oven to 350 degrees.

Use a Pastry Brush to paint on the egg wash, and then sprinkle with seeds if desired.

Bake for 20 to 25 minutes until they are golden brown (I baked with steam for an extra soft bun, but you don’t have to do that).

Perfect for loading with a burger and toppings, or just nibbling on with a slice of cheese.