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

Dissolve yeast in warm water. Add shortening, sugar and salt to scalded milk. Cool to lukewarm. Add to yeast mixture. Then add potatoes and eggs. Gradually add enough flour to make a soft dough, turn onto floured board and knead until smooth. Cover and let rise until double. Roll to 1/2 inch thick. Cut out. Let rise 30 minutes. Fry in 375 degree fat; drain.

GLAZE:

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

Dip hot doughnuts into glaze.

Very good and light. Keeps real good.