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

GLAZE:

1 lb. confectioners' sugar
6 tbsp. water
1 tsp. vanilla

Dissolve yeast in warm water. Combine milk, shortening, sugar and salt. Cool until lukewarm. Stir in yeast, potatoes and eggs. Add flour. Knead on floured surface until smooth. Place in greased bowl, cover and let rise 1 to 1 1/2 hours. Roll to 1/2-inch thickness; cut with 3-inch doughnut cutter. Cover and let rise 30 minutes. Fry in deep fat (375 degrees). Drain on absorbent paper and glaze!