1 pkg. active dry yeast
1 1/2 c. warm water (105-115 degrees)
2/3 c. sugar
2/3 c. shortening
1 1/2 tsp. salt
2 eggs
1 c. lukewarm mashed cooked potatoes
6 to 7 c. all-purpose flour
Vegetable oil or shortening for frying

Dissolve yeast in warm water in 3 quart bowl. Stir in sugar, salt, shortening, eggs, potatoes and 3 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto well floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl turning greased side up. Cover tightly, refrigerate at least 8 hours.

Punch down dough. Pat 3/4 inch thick on lightly floured surface. Cut with 2 1/2 inch doughnut cutter. Cover; let rise in warm place until indentation remains when touched, about 45 to 60 minutes.

Heat oil (2 to 3 inches to 375 degrees) in deep fat fryer or heavy saucepan. Fry doughnuts, turning once until golden brown, 2 to 3 minutes. Drain on absorbent paper. While warm, dip in glaze.

GLAZE:

Mix 3 cups powdered sugar and 1/2 cup boiling water until smooth. Makes about 2 1/2 dozen.