1 c. mashed potatoes
1/2 c. warm water
1 c. sugar
2 eggs, beaten
6 1/2 to 7 c. flour
2 pkgs. yeast
1 c. milk, scalded
1 1/4 tsp. salt
2/3 c. shortening

Cook potatoes and mash (or use instant). Soften yeast in very warm water. To scalded milk, add shortening, sugar, salt and potatoes. Cool to lukewarm. Stir in yeast; add eggs. Beat. Add flour until dough is soft, but can be kneaded with the hands without sticking too much. Knead until smooth. Let rise in a warm place until doubled in bulk. Roll 3/4-inch thick and cut into doughnuts or roll into cinnamon rolls or coffee cakes.