Glazed Mashed Potato Doughnuts

1. Dissolve yeast in warm water.

2. Meanwhile, combine scalded milk, shortening, sugar, and salt in another bowl. Cool until lukewarm, about 5 minutes.

3. Stir yeast mixture, mashed potatoes, and eggs into the milk mixture. Gradually add enough flour to make a soft dough.

4. Turn dough out onto a floured surface. Knead until smooth. Place in a lightly greased bowl; turn over to grease the top. Cover and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

5. Roll dough out to a 1/2-inch thickness. Cut into doughnuts with a cookie cutter.

6. Cover and let rise until doubled in size, about 30 minutes.

7. Meanwhile, combine powdered sugar, vanilla extract, and water for glaze until smooth.

8. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

9. Fry doughnuts in the hot oil, working in batches if needed, until golden, about 5 minutes. Transfer to a wire rack to cool, about 10 minutes.

10. Dip doughnuts in glaze or drizzle over top.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.