• In small pot, scald milk and then add shortening (or butter), sugar, and salt
• Allow to milk to cool
• At same time, proof yeast in warm water
• When milk is cook, stir in yeast
• Add egg, potato, and potato water*, and flour
• Combine thoroughly
• Grease a large bow, and place dough inside
• Cover and place in warm place to tripple in size
• Remove dough from bowl, and roll out on a lightly floured surface. Rol to ½-inch thick.
• Cut out doughnut shape
• Place doughnuts on floured pans and let stand until they have doubled in size
• Place oil in a deep pot, dutch oven or electric fryer
• Heat oil to 380°
• Fry doughnuts in small batches. (Don't allow them to touch)
• After dropping doughnut into oil, turn after 1-2 minutes
• Each doughnut will likely only need 3 - 4 minutes total

Glaze

• In pot, beat together the confectioners' sugar and boiling water until smooth
• Dip doughnuts into glaze while glaze is still hot
• Place glazed doughnuts on rack with paper towels or parchment paper underneath