1 c. hot mashed potatoes
1 c. hot potato water
3/4 c. butter and shortening
7/8 c. granulated sugar
2 slightly beaten eggs
2 env. dry yeast dissolved in 1/2 c. lukewarm water
2 tsp. salt
4-5 c. plain flour
Butter, light brown sugar, cinnamon

Cook peeled potatoes in unsalted water; drain. Reserve 1 cup cooking water. Mash potatoes adding nothing. Mix well 1 cup potatoes, reserved water, butter, sugar and salt; cool to lukewarm. Add eggs and dissolved yeast. Stir in flour until dough resembles heavy muffin batter.

Cover; let rise in warm place until doubled. Punch down; spread in 5 (9 inch) greased layer cake pans (or ungreased foil pans); cover. Let rise to top of pans.

When risen, punch surface with hole. Fill holes with bits of butter. Cover tops with light brown sugar and dust lightly with cinnamon. Bake at 350 degrees 20 minutes until brown. Sugar cakes freeze very well. To serve, thaw and warm gently.

Instant potatoes: prepare instant mashed to make 1 cup using all water (no milk or seasonings). Use 1 cup hot water for potato water.