Spudnuts - cooking recipe

Ingredients

1/2 c. water
4 pkg. yeast
1 1/2 c. sugar
4 c. scalded milk
2 1/2 c. mashed potatoes
1 Tbsp. salt
1/2 c. melted butter
1 1/2 Tbsp. vanilla
4 eggs
14 c. flour plus 2 c. more to knead in

Preparation

Dissolve yeast in warm water and 1 teaspoon sugar.
Set aside. Cook and mash potatoes and measure 2 1/2 cups in large mixing bowl.
Add scalded milk, sugar, salt, butter, vanilla and eggs. Stir well.
When yeast has begun to work, add to mix and stir again and set aside and let stand for 10 minutes.
Mix 14 cups flour into mixture, 1 cup at a time, stirring well after each addition.
Turn onto well floured board and knead in up to 2 cups more flour.
Dough will be quite sticky.
Do not make stiff.
Let raise in a warm place.
Roll out about 3/4-inch thick and then cut with doughnut cutter and place about 1 inch apart on well floured surface.
When doubled, fry in hot fat until light brown.
Drain and sugar or glaze.