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INGREDIENTS

1 c mashed potatoes
1 c potato water
3/4 c shortening
1 tsp salt
1/2 c sugar
1 envelope yeast
3/4 c warm water
2 eggs, beaten
5-6 c flour
oil
6 c confectioners' sugar
1 c boiling water

DIRECTIONS

Mix potatoes, potato water, shortening, salt, and sugar. Dissolve yeast in warm water; add to potato mixture. Stir in eggs and enough flour for stiff dough. Knead on floured surface until smooth; cover. Let rise for 1 hour and 30 minutes. Pat dough out to 3/4-inch thck; cut with doughnut cutter. Let rise until doubled in bulk. Cook doughnuts in 3 to 4 inches oil at 375 degrees in deep fat fryer until golden brown; drain on paper towels. Mix confectioners' sugar and boiling water; spead doughnuts with glaze while warm.