1 c. mashed potatoes
3 c. warm water
1 cake or 1 pkg. dry yeast
3 tbsp. flour
1 c. sugar
1 tsp. salt
1 scant c. melted lard (I use Crisco; I measure one c. then remove one tbsp.)
10 c. all-purpose flour

About 4:00 p.m., start the following: In a large (approximately 10-quart) pan, dissolve the yeast in one cup warm water. Add 3 tablespoons flour, mashed potatoes and remaining two cups water, beating well after each addition. Cover with tea towel and let sit in warm place. About 8 or 9 o'clock, add the sugar, salt, melted Crisco and flour. Work in the flour until dough is soft; it will be sticky. Cover and let sit overnight in a warm place.

In the morning, divide dough into two portions. Knead each portion a few minutes before rolling, working in a small amount of flour until dough is not sticky. Roll dough to about 3/8-inch thickness, cut in strips and pieces like you would for potpie dough and punch center of each piece of dough with knife. Let raise at least one hour. Fry in deep fat; drain on paper towels or brown paper. I use the inside part of clean grocery bags. Dust finished fastnachts with powdered sugar, eat and enjoy.

Note: Use some of the water used to cook the potatoes for mashing, making them a little thinner than for usual mashed potatoes. Use the remaining water as part of the 3 cups of warm water.

Makes 5 dozen.

I hope you keep this recipe going. It is a very, very old one, and they are delicious.