Dough:

1 pkg. active dry yeast
1 1/2 c. warm water (divided)
1 c. unseasoned lukewarm mashed potatoes (can use instant)
2/3 c. sugar
2/3 c. shortening
2 eggs
1 1/2 tsp. salt
6-7 c. all-purpose flour
canola oil

Glaze:

1 3/4 c. powdered sugar
1/4 c. milk
1/2 tsp. vanilla

Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water. Let this bubble to work approximately 10 minutes. Stir in remaining 1 cup water, potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir with spoon until mixture is smooth. Then add enough flour (3-4 cups) to make dough easy to handle.

Turn dough onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place dough into a greased bowl, turning once to coat dough in grease. Cover dough with small piece plastic wrap and then with a kitchen towel. Refrigerate at least 8 hours, but no longer than 3 days.

Punch down the dough; divide into 2 portions.

To make doughnuts:

Roll 1/2 dough mixture approximately 1/2 inch thick on floured surface. Cut with a floured doughnut cutter (I used a wide-mouth glass and smaller cookie cutter for the hole.) Cover doughnuts; let rise on floured surface until doubled 30 min to 1 hour.

Pour canola oil into pan or electric skillet 2-3 inches deep. Heat vegetable oil to 375°, or set electric skillet to 375°F. Slide doughnuts in hot oil carefully. Turn doughnuts once as they rise to the surface, or until color is light golden brown (1-1 1/2 minutes per side).

Remove from oil, do not prick doughnuts. Drain over a cooling rack placed on a baking sheet. Dip doughnuts in vanilla glaze (below) or roll in sugar while warm.

Makes about 20 doughnuts.

Vanilla Glaze: Mix powdered sugar, milk and vanilla in a small bowl until glaze is smooth and glaze is desired consistency. Dip cooled doughnuts in glaze and let dry.

Submitted by: Jessica