Ingredients:
Instructions:
Boil water to cook potatoes and once cooked, mash. Scald the milk and bring to back to lukewarm temperature. Beat eggs well. Add salt to the mashed warm potatoes. Add beaten eggs and crumbled yeast which has been dissolved in 1 tablespoon of warm water. Dissolve sugar, shortening and butter in warm milk and add to the potato mixture. Add flour a cup at a time, beating hard until 3 cups have been added. Knead the last 1 to 2 cups of flour in, kneading for 5 to 10 minutes. The dough should be soft so don't overdo the flour. Let rise double covered with a damp cloth. Punch down, let rise again and then roll out about 3/4-inch thick. Cut with small biscuit cutter. Brush tops of biscuits with butter and cut halfway through with a sharp knife. Dip in butter and fold half over, then lay in a greased shallow pan to rise double.
Bake at 400° for 15 minutes or until brown. Yield: 3 dozen muffins.