Spudnuts

Contributor:  LeRose Peterson
CC Original

1 pkg yeast in 1 cup lukewarm water
2/3 cup shortening, melted and cooled
1 tsp salt
1/2 cup sugar
1 cup mashed potatoes
2 eggs
1 cup milk, scalded and cooled
5-6 cups flour, enough to make a soft (not sticky) dough

Mix all together and knead slightly.  Let rise, punch down, and let rise again.  Roll to 1/2" thickness.  Cut as for doughnuts, let rise for 30 minutes.  Fry in hot deep fat until dark golden brown, turning once.  Dip in glaze of 3 cups powdered sugar, 2 tsp vanilla and enough hot water to make a thin glze or in plain white sugar.


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