Pennsylvania Dutch Potato Doughnuts
My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. —Marlene Reichart, Leesport, Pennsylvania
Ingredients
- 2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings)
- 1 cup whole milk
- 3 large eggs, lightly beaten
- 2 tablespoons butter, melted
- 2 cups sugar
- 2 tablespoons baking powder
- 5 to 6 cups all-purpose flour
- Oil for deep-fat frying
- GLAZE:
- 2 cups confectioners' sugar
- 5 tablespoons half-and-half cream
- 1/2 teaspoon vanilla extract
- Optional: Food coloring and sprinkles
Reviews
Do you think these could be done in an air fryer? I don’t generally deep-fry things.
I made these twice, I thought maybe I had messed up on something. Both times I found them to be very heavy and solid. Are they supposed to be that way ?
My first try at doughnuts. Made them in strips instead of rounds. Fried at 350 instead of 375. Very pleased with result.
This was very good. I added1/2 teaspoon of nutmeg to the batter and yum!
Cups? How many ml is that?
Very good!