Spudnuts

So I'm obviously not posting regularly, and I'm constantly trying not to post things I make that are in the sweet category, but here is yet another relapse. I've actually never deep-fat fried anything before -- I wouldn't be able to waste the oil and I can't (in good conscience) fry things. Put a box of Krispe Kremes or some french fries in front of me and I seem not to mind so much about all the greasiness.

Anyway, I actually have rarely had a homemade donut, and that's because the few that I've tried have just not measured up. These however, were very, very good. A nice chew to them but still light and fluffy.

1 lb russet potatoes, peeled and quartered
1 1/2 T instant yeast
1 1/2 c. warm milk
1/2 c vegetable oil
1/2 c sugar
2 eggs
1 t salt
7 1/2 c flour
Oil for deep-fat frying (I just used like 3/4 inch oil in my electric skillet and flipped them -- you can see the line)

Glaze:
4 c confectioners' sugar
1/3 c water
1 t vanilla extract

Boil potatoes until tender. Drain, but reserve 1/2 c cooking liquid. Cool to lukewarm. Dissolve yeast in cooking liquid, add mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in greased bowl, turning once to grease top. Cover and let rise 'til doubled (about 1 hr.). Punch down and let rise again (about 20 min). Roll out on floured surface to 1/2 inch thickness. Cut into donuts (3"?). Heat electric skillet to 375 or deep fryer -- fry a few at a time til golden brown. dip warm donuts in glaze. Makes 4 dozen.