Get oil ready in pan for frying. It will take 10 minutes or so to heat up to 350 degrees
Combine the hot mashed potatoes, 1/2 cup of the sugar, the yeast, warm water or potato water, and 1/2 cup of the flour. Beat until smooth and let rise until dough is light and full of bubbles.
Then, stir the mixture down and add the remaining 1 cup sugar, the warm water or scalded and cooled milk, melted butter, eggs, salt, and the remaining 2 cups flour.
Beat together, add more flour if necessary to make a firm dough. Brush with butter, cover, and let rise until doubled. Punch the dough down and turn out onto a floured board. Knead lightly.
Roll out and cut with a doughnut cutter, or cut with a knife into 2 inch squares or some diamond shapes. It seems different regions and different families have a traditional shape they like. Let sit for about 20 minutes. Make a slit down the center but not all the way through. This is said to make it crispier on the outside.
Fry in deep fat at 350 degrees until browned. Roll in powdered sugar when done.
This recipe makes from 5 to 6 dozen doughnuts but is easily halved. If desired, the dough may be kept in the refrigerator for several days to be used as needed.
Heat the oil to 350 degrees. I use about 3 inches of Canola oil or other vegetable oil
in a large heavy soup pot.
Test a nub of dough first to see if it is
the right heat. If not it will get too dark.
Fry the dough in the deep fat turn over carefully with a metal spatula, tongs or skimmer or something that you can lift them out with.
You can also shallow fry these in an inch of oil. If doing large quantites you may need to
change the oil as it gets brown and smells bad.
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