Raised Potato Doughnuts
Source: The Press-Enterprise (Riverside, CA)
Makes 3 1/2 dozen doughnuts

1 pkg dry yeast
1/4 cup warm potato water (105–115f)
3/4 cup milk -- scalded
1/4 cup potato water
1/4 cup shortening
1/4 cup sugar
1/2 tsp salt
3/4 cup mashed potatoes (no milk or butter added)
2 eggs -- beaten
4 to 6 cups flour
2 quarts oil for frying

Glaze
1 1/2 lb powdered sugar
1 1/2 tbsp melted butter
1 1/2 tsp vanilla
warm milk

For the Doughnuts:
Dissolve the yeast in the warm potato water. Combine scalded milk and 1/4 cup of potato water with shortening, sugar and salt. Cool to lukewarm; add to the yeast mixture, potatoes and eggs and beat very well. Gradually add flour to make a soft dough. Turn out onto floured surface and knead well, about 10 minutes. Place dough in a greased bowl and allow to rise until doubled, about 1 to 1 1/2 hours. Punch down dough and allow to rest for 10 minutes. Roll dough out to 1/2 inch thickness. Cut with doughnut cutter. Place on greased cookie trays, cover with damp towel, let rise until doubled. Heat oil in deep-fat fryer to 375F and fry a few doughnuts at a time, about 2 minutes per side until nice golden color. Drain on paper towels. Glaze while slightly warm.

For the Glaze:
Mix sugar, melted butter, vanilla and enough milk to make a glaze of the right consistency. Dip doughnuts in glaze or sprinkle with powdered sugar or roll in sugar.