This is what I am making right now...sorry about the numbers on the side I could not get them off and did not want to take the time to try.

1. 
2. 48 Servings
3. Prep: 40 min. + rising Cook: 40 min.

Ingredients

1. 1 pound russet potatoes, peeled and quartered
2. 2 packages (1/4 ounce each) active dry yeast
3. 1-1/2 cups warm milk (110° to 115°)
4. 1/2 cup canola oil
5. 1/2 cup sugar
6. 2 eggs
7. 1 teaspoon salt
8. 7-1/2 cups all-purpose flour
9. Additional oil for deep-fat frying
10. 4 cups confectioners' sugar
11. 1/3 cup water
12. 1 teaspoon vanilla extract

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°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter.
2. In a large bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. 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 doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown. For glaze, combine confectioners' sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks. Yield: 4 dozen.