Potato Doughnuts

Contributed by Ann Fugere

2 c. milk
1 ½ TBS yeast
1 c. sugar
½ c. warm water
½ c. shortening
3 eggs
2 TBS salt
½ tsp cinnamon
1 c. mashed potatoes
8 to 9 c. flour

Scald milk. Add sugar, salt, shortening, and potatoes. Cool to lukewarm. Soften yeast in water and add to milk mixture with eggs and cinnamon. Add flour enough to make a workable dough. Knead and let rise until double. Punch down and toll out onto a floured surface to ½ inch thickness. Use a doughnut cutter and cut doughnuts. Let them rise until double in size. Fry in deep fat at 350 degrees to 375 degrees. Glaze as soon as they are out of the oil. I slide the doughnuts onto a wooden dowel that is placed over a very large bowl. Scoop up glaze with a cup and pour over the doughnuts. Remove the dowel with the doughnuts still on it and let them cool. Use another dowel to begin a second batch. AS soon as the doughnuts are dry, remove them and lay them on wax paper.

Glaze:
2 lb powdered sugar
½ c. butter
½ tsp salt
½ tsp vanilla or other flavoring
Water to consistency of thick pancake batter