IDAHO SPUDNUTS

1 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
1 1/2 cups warm milk (110-115 degrees F)
1/2 cup vegetable oil
1/2 cup sugar
2 eggs, beaten
1 teaspoon salt
7 1/2 cups all-purpose flour
Oil for deep-fat frying
GLAZE:
4 cups confectioners' sugar
1/3 cup water
1 teaspoon vanilla extract

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 degrees-115 degrees F. 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 doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees F.

Fry doughnuts, a few at a time, until golden brown.

Combine glaze ingredients; dip warm doughnuts in glaze. Cool on wire racks.

Makes 4 Dozen
Source: Taste of Home magazine