2 1/4 tsp yeast (1 packet)
1/4 cup warm potato cooking water
1 cup mashed potatoes
3/4 cup warm milk
1/4 cup melted butter or vegetable oil
1/4 cup sugar
1 egg, lightly beaten
1/2 tsp salt
3 – 4 cups flour
Vegetable oil or lard for deep frying
Dissolve yeast in warm potato water and let sit until frothy, about 10 minutes. Stir in mashed potatoes, milk, butter or oil, sugar, egg and salt. Add 3 cups flour and knead 8–10 minutes, adding the remaining flour as needed to form a smooth dough that is not sticky. Place in an oiled bowl, turning the dough to oil all sides, cover with a tea towel and let rise until doubled, about 1 hour.
Punch down and rise again until doubled. Roll dough to a thickness of 1/2 inch. Cut with a doughnut punch, or cut in circles and work a hole in the centre with your fingers. Let spudnuts rest for 15 minutes.
Heat vegetable oil at a depth of 2 inches to 360F. Working in batches, fry spudnuts until golden brown, turning to cook both sides and draining on paper towel. Sprinkle with sugar or glaze with vanilla icing.
(From up upcoming cookbook Out of Old Saskatchewan Kitchens.)