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Idaho potato doughnuts

Idaho® Potato Doughnuts

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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Servings

4 Servings

Ingredients

  • 2 packages active dry or cake yeast
  • 1/2 cup warm water 110° F to 115° F
  • 1 cup sugar
  • 3/4 cup shortening or margarine
  • 1 1/2 cups prepared Instant Mashed Idaho Potatoes cold
  • 3 eggs well beaten
  • 2 cups milk scalded and cooled to luke warm
  • 1 tablespoon salt
  • 1 tablespoon lemon extract
  • 6-8 cups sifted flour
  • Boiling water
  • 1 pound powdered sugar
  • 1 tablespoon vanilla extract

Instructions

  • Doughnuts:
  •  Dissolve yeast in warm water, set aside.
  •  Cream sugar and shortening.
  •  Beat in cold potatoes, eggs, cooled milk, yeast, water, salt and lemon extract.4. Mix in flour, adding just enough to make a soft dough. Knead well.5. Place dough in greased bowl; cover and let rise in warm place until doubled in bulk. 6. Roll out dough to 1/2 inch thickness. Cut with a well-floured cutter.7. Let rise uncovered about 30 minutes. Deep fry in oil heated to 375° F. Drain on paper towel.
  • Glaze:
  • Gradually add enough boiling water to powdered sugar and vanilla to make thin glaze. Drizzle over doughnuts.
  • Source: Idaho Potato Commission