Spudnuts (donuts)

Makes 100 Servings

1 quart milk, scalded
1 cup white sugar
7 TBSP. yeast
1 TBSP. sugar
2 cups mashed potatoes (can use instant)
8 TBSP. shortening
14 cups flour
3 TBSP. salt
4 eggs

Glaze Frosting:
2 Pounds powdered sugar
1 cup warm water
1 TBSP. vanilla

Cream sugar and shortening together. Add eggs, milk, and potatoes. Mix well. Then add yeast mixture (dissolve yeast with 1 cup warm water and 2 TBSP. sugar, takes 10 minutes to rise) then add flour and salt and mix well. Set where warm to raise for 1 hour or until double in bulk. Take 1/2 dough and pat on floured cloth. Dough will be sticky, but do not add any flour. Press dough with hands until 1/2 thick. Cut into spudnuts. As the dough is cut, place on a floured cloth to rise. Cut all of the dough before starting to fry. When you start to fry, use the dough you cut first, place in a deep paft with top side down in fat. Fat should be 375 degrees. Use oil with about 2 cups of shortening for best color. Fry until golden brown on one side and turn over. When done on both sides, remove from fat and place on tray to dip. Dip in glaze and put on round stick to dry. Glaze is mixed and is ready to use.