Spudnuts

A favorite Batty family tradition for Halloween is "Spudnuts" and I've learned to make and enjoy them over the years. I have included the recipe:

1 pkg yeast (1 Tbsp)        2 C Milk, warmed          1 C shortening, melted
1/4 C Warm water           1/4 C sugar                     2 eggs, beaten
1 tsp salt                          3/4 C mashed potatoes    5-6 C flour
Dissolve yeast in warm water, add 1Tbsp of sugar to mixture. Combine milk, shortening, sugar and salt. Stir in yeast, potatoes, and eggs. Gradually add  flour, knead until smooth. Place in greased bowl and let rise 1 hr. Roll or spread out on floured surface to 1/2" thickness. Cut with cutters. Raise doughnuts on floured cookie sheets in warm place until double in size. Deep fry at 375 degrees until golden, turn over fry until golden. Drain on paper toweling. Glaze while hot with 1/4 C hot milk mixed with 1/2- 3/4 lb confectioners sugar, dash salt, 1/4 tsp vanilla. Let glaze drip on a cooling rack or string spudnuts on long wooden spoon handle straddled over a bowl.