Whisk together 1 1/2 cups of flour and the yeast in the mixing bowl of a stand mixer.
In a medium saucepan, combine mashed potato, milk, butter, sugar, and salt.Heat and stir just until it reaches a temperature of about 120 degrees F.
With mixer on LOW and using the paddle attachment, gradually add the mashed potato to the mixer. Then add the eggs.Beat on HIGH speed for 2 minutes.
With mixer on LOW, gradually add another 2 1/2 cups of flour. If dough is still wet and sticky, add the remaining flour.
Turn dough out onto a lightly floured surface. Knead dough for 4 to 5 minutes, working in a little more flour if needed.Place dough in a large greased bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1 hour or until doubled.
Grease a 9x13-inch baking dish.
Place dough on a lightly floured surafce. Punch it down to get the air out. Cover with a kitchen towel and let rest 10 minutes.
Roll dough out into a 18x12-inch rectangle. Spread butter and Nutella over the surface and sprinkle with cinnamon.Starting with a long side, roll up jellyroll style. Using a sharp knife, cut into 12 slices.
Arrange slices cut side down in prepared baking dish. Cover with a kitchen towel and let rise 30 minutes or until doubled in bulk.Preheat oven to 375 degrees.
Bake for 25 to 30 minutes or until golden brown on top.
Make glaze. Use electric mixer to beat cream cheese until smooth. Beat in powdered sugar, milk, and salt.Spread glaze on cinnamon rolls.
Notes
To quickly make the mashed potato, scrub two medium russet potatoes. Pierce them with a fork and then microwave for 5 to 7 minutes or until they are easily pierced with a fork.Let cool some and then peel off skin. Mash the potato with a fork or potato masher.