2 med. potatoes, cooked
1/2 c. sugar
2 tbsp. salt
4 tbsp. shortening
2 pkg. dry yeast
1 1/2 pt. fluid-mashed potatoes and water

Mix with all purpose flour until stiff enough to knead. Knead until nice and elastic, about 10-15 minutes. Let rise until double in size. Work out as rolls or loaves of bread. Let rise again then bake at 375 degrees for 25-30 minutes.

For doughnuts, after letting dough rise, roll out until about 1/2 inch thick. Cut with doughnut cutter. Let rise until double in size. Fry in deep fat until brown on both sides. Drain on paper towels. Dip in honey, powdered sugar, cinnamon, or nutmeg.