Fasnachts

Boil the potatoes and mash well (reserve potato water). Add milk, salt and 1 cup potato water. Heat to lukewarm only. Cream together sugar, butter and eggs. Place yeast in bowl with 1 teaspoon sugar and 1 cup lukewarm potato water; let yeast mixture set until it gets foamy. Add flour, a cup at a time. Using wooden spoon, blend until dough becomes stiff, then knead with hands. Using flour, knead until you can get the dough clean from sides of bowl. Grease the top of dough with shortening. Cover with cloth and let rise in a warm area until doubled. Take the risen dough, about 1 pound at a time, and roll out about 1/4 to 1/2-inch thick. Cut with a glass and cut a slit in the center of each round (or use a doughnut cutter). Cover doughnuts with cloth and let rise again in a warm place. Fry in shortening until golden brown. Drain on brown paper and if desired, roll in sugar.