Raised Potato Donuts

Ingredients
1 cup warm water
2 Tb. Dry yeast (pkgs), dissolved in the 1 cup of warm water
1 cup shortening
6 eggs, beaten
4 tsp salt
3 cups milk
1 cup sugar
2 cups mashed potatoes (or instant)
2 tsp. lemon juice
2 tsp. grated lemon rind
½ tsp. nutmeg
12-13 cups flour

Instructions
Combine milk, shortening, salt, sugar, mashed potatoes and heat to lukewarm. Add beaten eggs and yeast. Add 6 cups flour and beat until well blended and smooth. Add lemon juice, rind and nutmeg. Add flour to make soft, but firm dough (firm enough to roll.) Knead until smooth. Cover and let rise until double in bulk (approximately 1 hour.) Punch down and divide dough in half. Roll out 1.2 inch thick and cut with cutter. Cover and allow to rise until double (30-40 minutes.) Fry in deep fat oil and 375 degrees until golden on both sides. Drain on paper towel and dip in prepared glaze, sugar, or chocolate. Use chopsticks to turn. Makes 100 donuts.

Glaze (Thin)
1 ½ cups powdered sugar
1/4 cup warm water (1 tablespoon at a time)
1 tsp vanilla
1/4 tsp. cream of tartar
1 Tb. Karo syrup

Put in bowl. Dip completely. Drip on rack.

Sugar
Put sugar in brown bag. Cool donut first. Then drop in and shake.

Chocolate (Thick)
1 ½ cups powdered sugar
1 Tb. warm water or more
2-3 tsp. cocoa
1 tsp. vanilla
1/4 tsp. cream of tartar
1 Tb. Karo syrup

Dip top only. Optional - add sprinkles.

Source
Susan Tate