Raising eight children on a potato farm in Idaho, Mother was very creative at using an abundant crop. We especially liked her light, fluffy potato doughnuts. We encouraged Mother to let us help make them often. Now I prepare them to share with friends and neighbors. -Sandi Jones, Windsor, California
- 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 canola oil
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon salt
- 7-1/2 cups all-purpose flour
- Additional oil for deep-fat frying
- 4 cups confectioners' sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or 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 bowl, dissolve yeast in reserved cooking liquid. Add the 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, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks. Yield: 4 dozen.
Originally published as Idaho Spudnuts in Taste of Home June/July 2000, p39
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