Fastnachts

• 1 1/2 c. sugar
• 3/4 c. mashed potato
• 3/4 tsp. salt
• 3 eggs
• 1 c. margarine
• 1 1/2 c. milk, scalded and cooled
• 1 1/2 c. potato water (if less, add water to get amount)
• 1 pkg. yeast, dissolved in warm potato water
• 11 to 12 c. all-purpose flour

1. Sieve potatoes to make them smooth.
2. Save water from cooking potatoes.
3. Cool to lukewarm.
4. Add yeast and 1 tablespoon sugar. Scald milk and cool to lukewarm.
5. Cream together potatoes, sugar, salt and margarine.
6. Beat in eggs and add warm liquids.
7. Add flour gradually, kneading dough until it is soft, but not sticky.
8. Cover and let rise until double in size.
9. Punch down and roll with rolling pin.
10. Cut
11. out with doughnut cutter or floured drinking glass.
12. Let rise again until double.
13. Place 3 to 4 doughnuts in shortening heated to 350u0b0 to 375u0b0, turning once to fry second side.
14. Place on paper towel or brown paper.
15. Makes 5 dozen.

sugar, potato, salt, eggs, margarine, milk, water, yeast, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327418 (may not work)