8 c. flour
2 c. milk
1 c. sugar
1/2 c. shortening or oil
1 c. fresh mashed potatoes
2 pkgs. yeast
1 1/2 tsp. salt
3 eggs
1/4 c. warm water
1/2 tsp. vanilla
1/2 tsp. cinnamon

Heat 2 cups milk (don't boil) until a skim forms on top. Add shortening and salt and sugar. Cool the potatoes to lukewarm (must be well mashed without lumps) and add to the mixture of milk, etc. (mixture to wrist temperature).

Soften yeast in 1/4 cup warm water (test the water on inside of wrist, should be just warm); let stand 5 minutes. Then add to milk mixture. Beat the eggs until light and add flavoring and cinnamon; stir into the first mixture.

Add the flour, a cup at a time, working it into a smooth batter with strong spoon. Put out on floured board and knead only until smooth. Never work doughnuts more than necessary as it makes them tough. Put into an oiled bowl and let rise until double in height. Punch down; roll out and cut. Then let doughnuts rise on floured board. Take them up carefully with pancake turner and fry in hot shortening or oil at 350 degrees F. Drain on paper towels. This dough can be frozen and baked later.

MAPLE FROSTING:

Melt 1/4 cup butter; add 2 tablespoons cream, 1 teaspoon vanilla, 1 tablespoon maple flavored syrup . Blend in 2 cups powdered sugar and beat until smooth. Make a little thinner for dipping doughnuts.