Pennsylvania Dutch Potato Doughnuts Recipe

In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour. Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-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 on both sides. Drain on paper towels. In a small bowl, mix glaze ingredients until smooth. Drizzle over warm doughnuts.