Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pint | Mashed potatoes |
| 1 cup | Warm potato water |
| 1 cup | Sugar |
| 1 cup | Butter |
| 3 \N | Eggs |
| 2 teaspoons | Vanilla |
| 2 teaspoons | Salt |
Mash potatoes while they are still hot. Add the butter, sugar, beaten eggs, vanilla and salt. Add the potato water. In another bowl, mix 1 cup lukewarm water and 2 Tablespoons yeast and 1 teaspoon sugar. Let rise for several minutes then add to potato mixture. Mix with flour in a large bowl. Knead until the dough is not sticky. Let it rise until the next morning. Roll it out and cut with a doughnut cutter.
If you prefer bigger doughnuts, turn a small bowl that has a sharp cutting edge upside down. Let the doughnuts rise until double in size. Fry in deep fat.
From: Lancaster Farming Shared By: Pat Stockett From : Earl Shelsby