1 3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1/2 c. mashed potatoes
1 pkg. active dry yeast
1/2 c. warm water
2 eggs, beaten
1 tsp. vanilla
7 c. flour
1 tsp. baking powder
2 tsp. salt

Scald milk; stir in the shortening, sugar and mashed potatoes. Cool to lukewarm. Blend well. Sprinkle yeast over the 1/2 cup warm water and stir until yeast is dissolved. Add to lukewarm mixture. Stir in vanilla and beaten eggs.

Sift the flour with baking powder and salt; add gradually to the liquid mixture. Mix well after each addition. This is a very soft dough. Turn out on a floured board; knead just enough to shape up the dough. Turn into a greased bowl; cover with a piece of plastic wrap and let rise until double in bulk, about 1 1/2 hours.

On a well floured board, roll out dough to 1/2 inch thickness. Cut with floured doughnut cutter. Place cut doughnuts on waxed paper; cover with a cloth and let rise until double in bulk, about 1/2 hour. Fry a few at a time in oil or melted shortening, heated to 375 degrees. Drain on absorbent paper. Shake a few at a time in a bag containing sugar or cinnamon and sugar. Makes about 4 dozen. They freeze well.