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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; 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

Printed from tasteofhome.com Oct 7, 2008

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Idaho Spudnuts cont.

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.

Yield: 4 dozen.