1 c. mashed potatoes
1 c. potato water
3/4 c. shortening
1 tsp. salt
2 eggs, beaten
1/2 c. sugar
1 packet yeast
3/4 c. warm water
5-6 c. flour

Mix potatoes, potato water, shortening, salt and sugar. Beat 5 minutes. Add a little of the flour. Dissolve yeast in warm water; add to potato mixture. Stir in eggs. Add flour to form stiff dough. Knead on floured surface until smooth; cover.

Let rise 1 1/2 hours. Pat or roll dough out to 3/4 inch thick. Cut with cutter. Let rise until doubled in bulk. (I place doughnuts on waxed paper that is lightly floured so they won't stick.)

Cook doughnuts in oil at 375 degrees until golden brown (brown on one side then turn and brown on other side). Drain on paper towel. Glaze while still warm.

GLAZE:

6 c. powdered sugar
1 c. boiling water (add water a little at a time until desired consistency)
2 tsp. vanilla
2 tbsp. butter

Mix together well; glaze doughnuts twice; the second right after the first.