4 small potatoes (egg size)
1 pint milk
1 cup shortening, melted
1/2 cup warm water
1 package yeast
5 pounds flour
2 cups sugar
1 teaspoon salt
2 eggs
confectioners' sugar
Cook potatoes in 1 quart of water until soft. Drain potatoes into another container and reserve cooking water. Mash potatoes, then pour water back onto them and mix in. Cool to lukewarm, then add milk and melted shortening to potatoes and mix.
Dissolve yeast in warm water.
While potatoes are cooling put about 4 pounds of flour in a large pan. Add sugar and salt, mixing well. Add eggs and mix by hand. Add yeast to potato mixture, then add this to the flour mixture, mixing well.
At this stage the dough will probably be very sticky and you may not be able to get the flour completely mixed in, don't worry about it. Let rise in warm place for 4 hours.
After resting time, put dough on floured board and knead, adding flour as necessary to get dough that it does not stick excessively to hands. Roll out on floured board and cut out doughnuts. Let them rise in a warm place until double in bulk.
Then fry in deep fat and drain. Powder with confectioners' sugar or your favorite coating.
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