1 3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1/2 c. cooked mashed potatoes
1 pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees)
2 eggs, beaten
1/2 tsp. vanilla
6 1/2 to 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 (90 degrees); blend well.

Sprinkle yeast over warm water and stir until yeast is dissolved. Add to potato-sugar mixture. Stir in beaten 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 container; 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 doughnut 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 oil or shortening heated to 375 degrees. Drain on absorbent paper.

Shake a few at a time in a bag containing granulated sugar and cinnamon. Or spread with a thin glaze made from confectioners' sugar and milk. Makes 4 dozen.

NOTE: Don't waste the centers, use them to make little rolls, in muffin pans.

Lightly grease 12 medium (2 1/2 inch) muffin pans. In the bottom of each cup, place: 1 tsp. light corn syrup 1/2 tsp. water 3 pecan halves 3 or 4 raisins

Arrange 4 doughnut centers on top of syrup mixture in each cup. Cover with cloth and let rise until double in bulk, about 30 minutes. Bake in 350 degree oven for 30 to 35 minutes. Best we have ever eaten. We discovered these in the early 60's in Liberal, Kansas.