1 c. milk
1/4 c. granulated sugar
1 tsp. salt
1/4 c. butter
1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
3/4 c. unseasoned mashed potatoes
2 eggs
5 c. unsifted all-purpose flour
Salad oil or shortening
Glaze (below)

In small saucepan, heat milk until bubbles form around edge of pan; remove from heat. Add granulated sugar, salt, and butter; stir until butter is melted. Let cool to lukewarm.

In large bowl, sprinkle yeast over warm water. (If possible, check temperature of water with thermometer.) Stir to dissolve. Add milk mixture, mashed potato, eggs, and 2 cups flour. With mixer at medium speed, beat 2 minutes, until smooth. With wooden spoon, beat in rest of flour, until smooth. cover with towel; let rise in warm place (85 degrees), free from drafts, until double in bulk, about 1 hour.

Punch down dough. Turn out onto floured pastry cloth; turn over, to coat with flour. Knead 10 times until smooth. Cover with bowl; rest 10 minutes. Roll out, 1/2 inch thick. Cut with floured 3-inch doughnut cutter. With wide spatula;, move cut doughnuts aside. Press remaining dough into ball; re-roll; cut. Cover with towel; let rise until double, 45 minutes.

Meanwhile, in electric skillet or heavy saucepan, slowly heat salad oil (2 inches) to 375 degrees on deep frying thermometer. Gently drop doughnuts, 3 at a time, into hot oil. As they rise to surface, turn over with slotted spoon. Fry until golden brown all over, 3 minutes in all. Drain on paper towels.

GLAZE:

In bowl, mix 2 2/3 cups confectioners' sugar, 1 tablespoon vanilla, and 6 tablespoons water; brush on warm doughnuts. Drain on rack. Serve day they are made. Makes 20.