Makes 2 1/2 dozen.
*If using self-rising flour, omit salt.

1 package active dry yeast
1 1/2 cups warm water (105 to 115-degrees)
2/3 cup sugar
1 1/2 teaspoon salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed cooked potatoes
6 to 7 cups all-purpose flour*
glaze (below)

1. Dissolve yeast in warm water in 3-quart bowl. Stir in sugar, salt, shortening, eggs, potatoes and 3 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
2. Turn dough onto well-floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover tightly; refrigerate at least 8 hours.
3. Punch down dough. Pat 3/4 inch thick on lightly floured surface. Cut with floured 2 1/2-inch doughnut cutter. Cover; let rise in warm place until indentation remains when touched, 45 to 60 minutes.
4. Heat vegetable oil or shortening (3 or 4 inches) to 375-degrees in deep fat fryer or heavy saucepan. Fry doughnuts, turning once, until golden brown, 2 to 4 minutes; drain on paper towel. While warm, dip doughnuts in Glaze.

Glaze
Mix 3 cups powdered sugar and 1/2 cup boiling water until smooth.

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