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This is my mother's recipe copied just as she wrote it for me.

Raised Potato Doughnuts

2 pkgs. Dry Yeast 1 tsp. Salt

½ Cup Warm Water 1 Cup Warm Mashed Potatoes

½ Cup Scalded Milk (cool) 3 or 4 Eggs

2/3 Cup Crisco 6 ½ Cups Flour (approx)

2/3 Cup Sugar

Mix yeast in warm water, set aside. Cream sugar and Crisco. Add unbeaten eggs, warm potatoes, and yeast w/water. Add part of the flour, milk, salt and use hands to mix thoroughly then add rest and mix it in. Turn out on a board and continue to knead for about 5 min.

Grease a large bowl, place dough in and let rise ½ way. Punch down the dough and cover the top of bowl, use plastic or similar so it will be airtight. Store in the refrigerator over-night or at least 8 hours. You must open and punch the dough down several times, before it finally cools down.

Four thirty doughnuts take about ½ of dough. Keep rest stored as before, can be kept this way for a week. Warm dough to room temperature. Knead, till bubbles appear, use flour sparingly while kneading. Roll out to about ¼ inch thick. Cut with doughnut cutter. Place cut doughnuts on wax paper and let rise, about double in size.

Fry in deep fryer 2-4 min. at 375 degrees. Turn them over about half way thru. Use Crisco in the deep fryer it makes a difference in your doughnuts.

GLAZE

2 Cups powdered sugar

1 tsp vanilla

About ¼ cup boiling water.

Add hot water to sugar and vanilla while stirring – add the water a little at a time (the glaze must be thick as the hot doughnuts will thin it out).

As you remove the doughnuts from the fryer lay them in the glaze and turn over in glaze and then drain over a pan so you can scrape the dripped glaze back into the bowl.

This is Basic Dough for any type of snail, butterhorn, cinnamon rolls, etc. Also dinner rolls, the use of 4 eggs makes for nicer dough, for rolls or snails 3 eggs are ok.