Potato Donuts:

Cup of Yum
1. Add potatoes to a saucepan with room temperature water and bring to a simmer.
2. Cook for 12 minutes until forks will easily pierce the potatoes.
3. Drain the potatoes and mash well, keeping 1 cup of the mashed potatoes (you can reserve the rest for another recipe or discard) and set aside to cool for 10 minutes.
4. In a large mixing bowl add yeast, warm water and 1 teaspoon sugar, stirring well.
5. Let sit for five minutes, until foamy.
6. Add sugar, vegetable shortening, mashed potatoes, eggs and salt and mix on the lowest speed setting until well combined.
7. Add in flour, on the lowest speed setting 1/2 cups cup increments until all the flour has been mixed in.
8. Change to a dough hook, then knead for 6-8 minutes until it pulls away from the bowl.
9. Remove the dough and add to a large greased bowl, then turn to coat so both sides of dough are greased.
10. Cover with a clean kitchen towel and let rise for 2 hours.
11. Punch down dough and remove onto a floured surface.
12. Roll dough roughly just under 1/2″ thick.
13. Cut out donuts with a 3″ donut cutter.
14. Heat 2 inches of vegetable oil to 375 degrees.
15. Without crowding the pot, fry donuts and donut holes in batches.
16. Fry for 2-3 minutes until golden brown on both sides.
17. Remove with slotted spatula onto a baking sheet.
18. Note: Fry the remaining edges and enjoy as a treat for the cook!
19. Let donuts cool for 10 minutes before glazing them.

Donut Glaze:

1. Mix powdered sugar, milk and vanilla extract until smooth.

To Finish:

1. Dip the top of the donuts in upside down, turn them over with a fork to coat both sides then lift with the fork in the center of the donut and let excess amounts drip off.
2. Let harden on a cooling rack on your baking sheet for 20 minutes before serving.