Spudnuts

When I was a very little girl, my grandma made spudnuts every Halloween. I imagine her recipe was very similar to this one, clipped from the Salt Lake Tribune in 2000.

• Ready In: 1 hr 50 mins
• Serves: 48

Ingredients

• 1  lb russet potato, peeled and quartered
• 2 (1/4ounce) packages active dry yeast
• 1 1⁄2 cups  warm milk
• 1⁄2 cup  vegetable oil
• 1⁄2 cup sugar
• 2  eggs
• 1  teaspoon salt
• 7 1⁄2 cups all-purpose flour
•  oil (for deep frying)

• Glaze

• 4  cups confectioners' sugar
• 1⁄3 cup water
• 1  teaspoon vanilla

Directions

1. Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110 to 115 degrees (or cool bath water temperature).Discard remaining cooking liquid. Mash potatoes without milk or butter.
2. In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt.
3. Add enough flour to form a soft dough.
4. Place in a greased bowl, turning once to grease top.Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until double, about 20 minutes.
5. Roll out on a floured surface to 1/2.
6. inch in thickness. Cut with a floured 3-inch doughnut cutter.
7. In an electric skillet, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
8. Combine confectioners sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.
9. Makes 4 dozen.