Glazed Potato Doughnuts

**Admin** Mon Sep 28, 2009 7:51 pm

Glazed Potato Doughnuts

1 pkg. yeast
1/4 c. warm water
1 c. milk, warmed
1/4 c. shortening
1/4 c. sugar
1 t. salt
1/2 t. nutmeg
3/4 c. mashed potatoes
2 eggs, beaten
5 to 6 c. flour
Dissolve yeast in water.

Combine milk, shortening, sugar, salt and nutmeg. Cool until lukewarm. Stir in yeast, potatoes, and eggs. Gradually add enough flour to make soft dough. Turn onto floured surface; knead until smooth and satiny. Place in lightly greased bowl, turn over to grease top. Cover. Let rise in a warm place until doubled, 1 to 1 1/2 hours. Roll to 1/2" thickness; cut with a 3" doughnut cutter. Cover; let rise until doubled (30 minutes). Fry in deep hot fat (375°). Drain on absorbent paper. Drop hot doughnuts into glaze. Place on cooling rack until glaze is set. Makes about 3 1/2 doz