Spudnuts

Halloween has become the traditional time to make donuts. And there's nothing more traditional (nor more Intermountain West) than the use of potatoes as fillers where you wouldn't necessarily expect them. Thus we have:

SPUDNUTS
Doughnuts:
1½ teaspoons yeast
2 cups lukewarm water
1 tablespoon sugar
⅓ cup powdered milk (the powder, not reconstituted)
⅔ cup melted butter, cooled
1 cup mashed potatoes (just basic mashed potatoes; garlic would not be good in this recipe)
1 teaspoon salt
⅓ cup sugar
2 eggs
6 - 7 cups flour

hot oil for frying

Glaze:
¼ cup milk
2 cups powdered sugar
1 teaspoon vanilla

Dissolve yeast in warm water. Add sugar and stir until dissolved. Add everything but the flour and mix well. Beat in flour to make a soft dough. Cover and let dough rise until doubled in bulk, then roll out to ½" thick and cut doughnuts from dough. Let doughnuts rise for about 1 hour.

Heat oil to 375 degrees and fry doughnuts until golden brown. Fry only a few doughnuts at a time to keep the oil at a consistent heat. Drain doughnuts on paper towels. Mix together all ingredients for glaze until all is smooth and well combined, and dip warm (not hot) doughnuts into the glaze. Makes about 4 dozen doughnuts.

Stolen from Sister Densley!