Idaho Spudnuts with Citrus Glaze

This recipe was found online from Taste of Home: http://www.tasteofhome.com/Recipes/Idaho-Spudnuts
So good and reminds me of growing up and watching my parents make donuts together!

Ingredients

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

Directions

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter.
• In a large bowl, dissolve yeast in reserved cooking liquid. Add the 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.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown.
• For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks. Yield: 4 dozen.

I use a citrus glaze that I have in an old Mormon Cookbook that my mom gave me (thanks mom)

Orange Doughnut Glaze

1 Tbsp butter

1 Tbsp lemon juice

1 Tbsp orange juice

1 tsp orange rind

1 1/2 cups powdered sugar

pinch of salt

1/4 cup warm water

Place buter, juice, rind and water in bowl and heat over hot water until butter is melted.  Remove and add sugar and salt; beat until smooth (I usually add more powdered sugar)