From what I can see, your loaves are consistently well-shaped and seem perfectly baked. I think I’ll be referring students and others to your blog to see your on-line demos. What a great resource!

I actually like how the crumb is softened and lightened by potatoes disintegrating into a dough, but I’ve had employers who didn’t want all the pieces to disappear. So, at the risk of passing along something you already know, I’ll mention a couple of other strategies for promoting some chunks:

1) Get small red potatoes instead of the Yukon golds. By “small” I mean potatoes maybe 1 to 1 1/2 inches in diameter — see if your grocer has them in bulk. We can use larger reds when making a big batch of dough in a bakery, but for a KitchenAid-type set-up at home that would be too big.
Clean them and roast them whole — the seasonings etc you list above would work well, I think. After they cool, do not cut them. Just add them to the mixer bowl in the last minute or two of mixing, when the dough is nearly developed as much as you wish. They will break apart a bit, but reds are firmer than yukons (generally), and they won’t disappear if you moderate the final mixing. By roasting them and adding them whole, you should save a bit of time.

2) Alternatively, prepare the potatoes as you did the second time, caramelizing the surface for great flavor but not allowing the smaller pieces to get too hard. When the dough is about two minutes away from being finished (yes-you have to estimate this), add about half the potatoes and finish mixing the dough. Then leave the dough in the bowl, covered, about ten minutes to rest. Remove from the bowl after it has rested and relaxed. Flatten the dough on your board or counter into a rectangle about half an inch in thickness — a bit less is OK — and spread the remaining potato chunks over the surface of the dough. Fold the dough like a letter to enclose the pieces. Cover and allow to rise 15 minutes. Form into a similar rectangle on the counter again and fold like a letter once more. Some pieces may poke through the dough, but this is no problem. Finish the bulk fermentation as normal, and shape/bake any way you like, keeping in mind that the high sugar level in potatoes will make bread rise faster and brown more easily in the oven.

Sorry for going on like that — I didn’t mean to write an epistle. I think your bread blog is outstanding.