Idaho Spudnuts

Photo by Gayle H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound russet potatoes, peeled and quartered

  • 2

    packages (1/4 ounce each) active dry yeast

  • 1 1/2

    cups warm milk (110-115 degrees F)

  • 1/2

    cup vegetable oil

  • 1/2

    cup sugar

  • 2

    eggs

  • 1

    teaspoon salt

  • 7 1/2

    cups all-purpose flour

  • Oil for deep-fat frying

  • 4

    cups confectioners' sugar

  • 1/3

    cup water

  • 1

    teaspoon vanilla extract

Directions

Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110 degrees-115 degrees F. Discard remaining cooking liquid. Mash potatoes without milk or butter. In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry doughnuts, a few at a time, until golden brown. For glaze, combine confectioners' sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.

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