1 pkg. yeast, dissolved in 1/4 c. warm water
1 c. scalded milk
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
3/4 c. mashed potatoes (can use instant)
2 eggs
5 or 6 c. flour (to make stiff)

Combine all ingredients except yeast, potatoes and eggs. Blend together. Let cool slightly then add yeast, potatoes and eggs. Knead until smooth. Place in large greased bowl. Pat top with oil. Cover with towel and let rise until double.

Roll out dough 1/3-inch thick. Cut out doughnuts (if you don't have a doughnut cutter, can use biscuit cutter then a 2-liter bottle top to cut holes). Let rise on cookie sheet.

Fry doughnuts in large skillet with enough oil to float. When browned, put immediately into glaze. (Do not drain. Helps to have 2 people for this.) Coat both sides.

Glaze:

powdered sugar
vanilla
water (just enough to make runny)

For glaze, mix ingredients together with enough water for proper consistency.