1 3/4 c. milk, scalded
1/2 c. shortening
1/2 c. sugar
1/2 c. mashed potatoes

Scald milk. Stir in shortening, sugar and potatoes. Cool to lukewarm. Blend well. Sprinkle 1 package active dry yeast over 1/2 cup warm water. Stir until yeast is dissolved. Add to milk mixture:

2 eggs, beaten
1/2 tsp. vanilla

6 1/2 to 7 c. flour
1 tsp. baking powder
2 tsp. salt

Add 1/2 cup flour if needed to make soft dough you can handle (no more flour than necessary). Turn into greased bowl; turn dough to grease top. Cover and let rise in warm place until double, about 1 1/2 hours. Roll to 1/2 inch thickness on floured board. Cut with floured doughnut cutter.

Place doughnuts on waxed paper. Cover and let rise in warm place until double, approximately 30 minutes. Fry a few at a time in hot 375 degree oil. Drain on absorbent paper.

Spread warm doughnuts with glaze made of confectioners' sugar and milk or shake them in sugar to coat them. Makes about 4 dozen.