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
1/2 tsp. vanilla
6 1/2-7 c. sifted all-purpose flour
1 tsp. baking powder
2 tsp. salt

Scald milk but do not boil. Stir in shortening, sugar and mashed potatoes. Cool to lukewarm. Blend well. Sprinkle yeast over warm water and stir until yeast is dissolved. Add to potato-sugar mixture. Stir in eggs and vanilla. Sift 6 1/2 cups flour with baking powder and salt. Add gradually to the lukewarm Mixture. Mix well after each addition. Add another 1/2 cup flour if needed. (This is a soft dough.)

Turn into a greased bowl, cover, let rise until double in bulk, about 1 1/2 hours. On floured board, roll out dough to 1/2 inch thickness. Cut with floured donut cutter. Place spud nuts on waxed paper. Cover with a cloth and let rise until double in bulk, about 30 minutes. Fry a few at a time in hot deep fat. Drain on paper towel.