1 pkg. active dry yeast
1 c. milk, scalded
1/4 c. sugar
1 tbsp. vanilla
2 eggs, beaten
5-6 c. flour, sifted
6 tbsp. water
1/4 c. warm water
1/4 c. shortening
1 tsp. salt
3/4 c. mashed potatoes, instant may be used
1 lb. confectioners' sugar

Dissolve yeast in warm water. Combine milk, shortening, sugar and salt. Cool until lukewarm. Stir in yeast, potatoes and eggs. Gradually add enough flour to make soft dough. Turn onto floured surface, knead until smooth and satiny. Place in lightly greased bowl, turn over to grease top. Cover. Let rise in warm place until doubled, 1 to 1 1/2 hours. Roll to 1/2" thickness, cut with 3" doughnut cutter, cover, let rise until doubled, about 30 minutes.

Meanwhile stir confectioners' sugar, water and vanilla together. Mixture will look like very thick cream.

Fry in deep hot fat, 375 degrees. Drain on absorbent paper. Drop hot doughnuts into glaze. Place on cooling rack until glaze is set. Makes about 3 1/2 dozen.