1 c. hot mashed potatoes
2/3 c. shortening
1 c. cooled scaled milk

Mix until soupy, then add:

1 tsp. salt
3 tbsp. sugar
2 eggs
1 pkg. dry yeast

Mix well. Add enough sifted flour to make a soft dough (3 to 4 cups). Place in greased bowl and refrigerate 2 hours to overnight. Cover with waxed paper.

Punch dough down. Work in a little more flour to prevent stickiness. Roll out 1/2 to 1 inch thickness. Cut into doughnuts. Let rise until double (about 2 hours).

Fry in deep fat, 375 to 400 degrees, until golden. Drain and dip quickly into glaze.

GLAZE:

2 c. powdered sugar
1/3 c. water
1/2 t. vanilla

Let cool on waxed paper.