Spudnut Donuts

Spudnuts (Potato Doughnuts)
1 pound russet potatoes, peeled and quartered
2 ( 1/4-ounce) packages active yeast
1 1/2 cup warm milk
1/2 cup vegetable oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7 1/2 cups all-purpose flour
oil for deep frying
Glaze:
4 cups confectioners sugar
1/3 cup water
1 teaspoon vanilla

Place potatoes in a saucepan and cover with water.
Bring to a boil; cook until tender. Drain, reserving
1/2 cup cooking liquid; cool to 110 to 115 degrees.
Discard remaining cooking liquid. Mash potatoes without
milk or butter.

In a large mixing bowl, dissolve yeast in reserved
cooking liquid.

Add mashed potatoes, milk, oil, sugar, eggs and salt.

Add enough flour to form a soft dough.

Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about
1 hour. Punch dough down; let rise again until double.
about 20 minutes. Roll out on a floured surface to 1/2
inch in thickness. Cut with a floured 3-inch doughnut
cutter.

In an electric skillet, heat oil to 375 degrees. Fry
doughnuts, a few at a time, until golden brown on both
sides. Drain on paper towels.

Combine confectioners sugar, water and vanilla in a
bowl. Dip warm doughnuts in glaze. Cool on wire racks.
Makes 4 dozen.