Cook the potato until tender. You can choose boiling, microwaving, or baking.

Once cooked, peel the potato and mash it in a bowl. Let it cool slightly.

Mix the mashed potato with the mayonnaise in a bowl until well combined. This mixture will be your filling.

In a mixing bowl, combine the strong flour and salt.

Add the milk and melted butter to the dry ingredients. Mix everything together until a dough forms.

Transfer the dough to a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic.

Cover the dough with a damp cloth and let it rest for 10 minutes to prevent drying out.

Divide the dough into equal portions depending on your desired bread size.

Roll out each portion into a small circle, about 1/4 inch thick.

Place a spoonful of the potato-mayonnaise mixture in the center of each dough circle.

Top the potato filling with a chunk or strips of mozzarella cheese.

Fold the dough over the filling, pinching the edges together to form a sealed pocket. Make sure the filling is completely enclosed to prevent leaking during cooking.

Heat a non-stick pan over medium heat. You can lightly butter the pan if desired, although the dough already contains butter.

Place the filled bread pockets in the pan and cook for 3-4 minutes on each side. The bread is done when it's golden brown and the cheese inside has melted. You may also notice the bread puffing up slightly.

Enjoy your delicious Cheese Potato Bread warm from the pan, especially when the cheese is melted and gooey.

You can optionally serve it with a side of sour cream or a dipping sauce of your choice for an extra flavor boost.