Spudnuts

• 1 lb russet potato, peeled and quartered
• 2 (1/4 ounce) packages active dry yeast
• 1 1/2 cups warm milk
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon salt
• 7 1/2 cups all-purpose flour
• oil (for deep frying)
• Glaze
• 4 cups confectioners' sugar
• 1/3 cup water
• 1 teaspoon vanilla

1. 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 to 115 degrees (or cool bath water temperature).Discard remaining cooking liquid. Mash potatoes without milk or butter.
2. In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt.
3. Add enough flour to form a soft dough.
4. 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 double, about 20 minutes.
5. Roll out on a floured surface to 1/2.
6. inch in thickness. Cut with a floured 3-inch doughnut cutter.
7. In an electric skillet, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
8. Combine confectioners sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.
9. Makes 4 dozen.

russet potato, active dry yeast, warm milk, vegetable oil, sugar, eggs, salt, flour, oil, sugar, water, vanilla

Taken from www.food.com/recipe/spudnuts-141901 (may not work)