Scald milk: heat milk in a heavy bottomed pan, stirring constantly, until just starting to bubble around the edges. Pull off heat.
Pour scalded milk into large bowl (that has a lid that will fit tightly) and add in potatoes, butter, sugar and salt. Stir until all ingredients are melted and dissolved. Set aside to cool to room temperature. Crack the eggs into a separate small bowl and beat with a fork. Set aside to warm to room temperature.
Stir yeast into lukewarm water, dissolve. Add yeast and eggs to potato mixture in large bowl. Mix well. Be sure to not add anything that's too hot or too cold or you'll hurt the yeast! Add 2 cups of the flour, mix well. Cover and set aside to rest for an hour.
After 1 hour, add the remaining 4 cups of flour and mix well. DON'T KNEAD. Dough will be sticky. Cover with tight fitting lid and put into refrigerator. It can be refrigerated for 6 hours or up to 2 days. Refrigerated dough will be easier to roll out and requires less flour.
When ready to roll, divide dough in half. Roll into a large circle, about 1/4" thick and spread with softened butter, cinnamon and brown sugar. Roll into one long log roll. Pinch ends to keep closed. Slice into 1 to 1-1/2 inch portions and place (with some room between each roll) in 9x13" pan. Repeat with other half of dough. Should make about two 9x13" pans total. Cover and raise for two hours or until size doubles.
Uncover and bake at 350º for 17-20 minutes or until golden brown.
While baking, make frosting. Combine cream cheese, butter, vanilla, powdered sugar and milk in a small bowl. Beat until smooth. Spread on warm cinnamon rolls. Enjoy!