1 qt. scalded milk
2 c. mashed potatoes, cooked without salt
1 c. shortening
2 pkgs. yeast, dissolve in 1/4 c. lukewarm water and 1 tbsp. sugar
2 eggs
2 tbsp. salt
About 14 c. bread flour

Scald milk, add mashed potatoes, sugar, shortening. Cool to lukewarm, add 4 cups flour and yeast. Let rise until light. Add remaining flour, eggs and salt. Let rise to double its bulk. Roll to 1/2 inch thick on floured board. Cut with doughnut cutter. Let doughnuts rise until double in size. Deep fry until golden brown, then turn over and brown other side. Can be sugared or glazed. Makes 4-5 dozen.

GLAZE FOR DOUGHNUTS:

10X sugar, milk, butter, vanilla, dash of salt. Make thin batter. Place doughnuts in glaze while hot.