Idaho Spudnuts 1 pound russet potatoes, peeled and quartered 2 packages (1/4 ounce each) active dry yeast 1-1/2 cups warm milk (110° to 115°) 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 Place potatoes in a saucepan and cover with water. Bring to a boil; Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Idaho Spudnuts cont. cook until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. 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°. 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. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Idaho Spudnuts Yield: 4 dozen. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008