2 2Tyeast 1.5cwarm water 1cmashed potatoes, unseasoned, lukewarm 6call purpose flour 1csugar 0.666666cbutter, soft 5Tbuttermilk 2tsalt 0 0 0 0 0 0 0 0 0 0

1. Mix together yeast and water and let sit until frothy, about 12 min. If using instant yeast, this step can be skipped.
2. Combine the sugar, mashed potatoes, butter and salt.
3. Add the yeast water or if using instant yeast, add the water and unproofed yeast.
4. Mix all together and gradually add the flour until the dough is soft and smooth.
5. Place dough in a well buttered bowl, cover with plastic wrap and place in the refrigerator for 8 hours or up to 3 days. Let it come to room temperature when ready to use.
6. 6. Remove dough from bowl and place on a well floured counter or board. Roll dough out to a ½ inch thickness and cut with a doughnut cutter.
7. Generously butter and flour trays.
8. Place cut doughnuts and doughnut holes onto sheets, leaving room for the doughnuts to rise.
9. Allow the doughnuts to double in size. The time will depend on the room temperature -- usually about 1 ½ to 2 hours.
10. Fry doughnuts in hot ghee or oil at 375-425 degrees.
11. Cook a few minutes on each side until golden brown and place on a cooling rack to drain and cool.
12. While the doughnuts are still warm dip in the Vanilla Glaze and return to cooling rack.