Spud Nuts (makes 30 to 40)

1/2 cup milk (scaleded and cooled)
2 or 3 teaspoons yeast, dissolved in 1/3 cup warm water
3 eggs, (beaten)
1 cup mashed potatoes
1/2 cup margerine, or shortening mixed
1 teaspoon salt
1/2 cup sugar
1 teaspoon nutmeg
1 teaspoon vanilla
Flour to make a soft dought (approx. 4 cups)

If potato is mashed hot, add margerine and sugar, it will all melt together. Do not add yeast if too warm. When all is mixed, let rise in a warm place until doubled. Roll and cut with a donut cutter, place on floured board for at least an hour or doubled in size. Fry in hot oil like donuts, brown on both sides.

Glaze:
2 cups icing sugar
3 Teaspoons water
3 Teaspoons vanilla
Donuts can be cool to dip in glaze
This is an old recipe that my Nan, Eva Oickle makes every year for Pancake day and is a beloved tradition in our family. Thanks Nan!!

Submitted by Deanne Kelley

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