Feather Light Doughnuts ~ Taste of Home

2 packages active dry yeast
1 1/2 c. warm milk
1 c. cold mashed potatoes
1 1/2 sugar, divided
1/2 c. vegetable oil
2 tsp. salt
2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. baking powder
2 eggs
5 1/2 to 6 cups flour
1/2 tsp. cinnamon
Cooking oil for deep frying

In a large mixing bowl, dissolve yeast in warm milk. Add potatoes, 1/2c. sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. 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; roll out on a floured surface to 1/2" thickness. Cut with a 3" doughnut cutter.

Place on greased baking sheets; cover and let rise until almost doubled, about 45 min.

Meanwhile, combine the cinnamon and remaining sugar; set aside.

Heat oil in an electric skillet or deep-fat fyer to 350F; fry doughnuts until golden on both sides. Drain on paper towles; roll in cinnamon-sugar while still warm.

YIELD: 2 1/2 dozen