1 pkg. dry yeast
1/4 c. warm water
1 c. milk, scalded
1/4 c. (1/2 stick) butter
1/4 c. sugar
1 tsp. salt
3/4 c. mashed potatoes
2 eggs, beaten
5 to 6 c. all-purpose flour

Dissolve yeast in warm water. Combine scalded milk, butter, sugar and salt. Cool until lukewarm. Stir in yeast, potatoes and eggs. Gradually add enough flour to make a soft dough. Turn onto floured surface. Knead until smooth and satiny. Place in tightly greased bowl. Turn over to grease top. Cover. Let rise in warm place until doubled, about 1 to 1 1/2 hours.

Roll to 1/2-inch thickness. Cut with 3-inch doughnut cutter. Cover. Let rise until doubled (about 30 minutes). Meanwhile make glaze (see below).

Fry doughnuts in deep hot fat (375°F). Drain on paper towels. Drop hot doughnuts into glaze. Place glazed doughnuts on cooking rack until glaze is set.

Makes 3 1/2 dozen doughnuts.

Glaze:

1 (1 lb.) box confectioners' sugar
6 tbsp. water
1 tbsp. vanilla
1 tbsp. cornstarch (optional)

Stir confectioners' sugar, water and vanilla together (mixture will look like cream, very thick). One tablespoon cornstarch may be added, if desired.

Submitted by: Jane McKinney