Zeppole with potato

Make a well with the flour. Heat the milk and oil together, cool enough to add the yeast. Boil potatoes and then rice them, make sure to save some potato water! To the well - add the cooled potatoes, eggs, and the milk mixture. Mix all well! The dough will be very very sticky. If it is not loose enough you could add some of the potato water. Cover and let rise for 1 1/2 hours, punch down and let rise again for another 2 1/2 hours. When dough is ready, shape and fry in hot oil until golden brown. Drain on paper bag. When we make these we usually take a small portion of dough on oiled hands and make a hole in the middle. Then deep fry.