Mashed Potato Raised Donuts

Combine the mashed potatoes, water, and evaporated milk in a saucepan over medium heat. Stir in the sugar and cook until the sugar has dissolved.

Remove the pan from the heat and let cool.

Dissolve the yeast in the warm water. Add the yeast to the potato mixture and transfer to a large mixing bowl.

With a mixer on medium speed, add the flour in batches until a soft dough is formed.

Cover the bowl and let the dough rise in a warm, draft-free location until doubled in size (about an hour).

Lightly flour a work surface. Turn the dough out onto the floured surface and roll out with a rolling pin to 1/2-inch thick. Cut the dough with a donut cutter. Let the donuts rise, uncovered, until doubled in size.

Heat vegetable oil in a deep fryer or deep skillet to 375 degrees F. Add the donuts in batches and cook until browned on both sides. Remove with a slotted spoon and let drain on brown paper. Repeat with remaining donuts.

While the donuts are still warm, combine the confectioners sugar, salt, vanilla, and boiling water in a bowl. Mix well. Dip the warm donuts in the glaze, coating completely. Set on waxed paper to cool.