1 pkg. dry active yeast
1/4 c. warm water
1 c. milk, scalded
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
3/4 c. smashed potatoes, instant may be used
2 eggs, beaten
5 to 6 c. sifted flour

Dissolve yeast in warm water. Combine milk, shortening, sugar and salt. Cool until lukewarm. Stir in yeast, potatoes and eggs. Gradually add enough flour to make soft dough. Turn onto floured surface, knead until smooth and satiny. Place into lightly greased bowl, turn over to grease top. Cover, let rise in warm place until doubled in size, 1 to 1 1/2 hours. Roll into 1/2 inch thickness, cut with 3 inch doughnut cutter. Cover, let rise until doubled about 30 minutes. Fry in deep hot oil (375 degrees). Drain on towel paper.

GLAZE:

1 lb. powdered sugar
6 tbsp. water
1 tbsp. vanilla

Stir powdered sugar, water and vanilla together. Mixture will look like very thick cream. Drop hot doughnuts into glaze. Place on cooling rack until glaze is set.