Mashed Potato Donuts

(15 servings)

  • 1 cup mashed potatoes - room temperature
  • 1 cup water; plus additional 3/4 cup water
  • 1 cup evaporated milk
  • 1 and 1/3 cup sugar
  • 2 packages dry yeast
  • 4 cups flour

  • 3 cups confectioners sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup boiling water
Stir/dissove the yeast in 3/4 cup warm water.

In a large pan at low heat, combine mashed potatoes, 1 cup water (not the yeast water) and evaporated milk. Slowly stir in the sugar. Remove from heat. Allow to cool for at least 10 minutes.

Add the 3/4 cup water/yeast mixture and stir. Slowly add flour in 1/2 cup scoops and beat well with an electric mixer for about 2 minutes. The completed dough should be soft but not too stiff. Use less flour if the dough starts to seem to heavy.

Tranfer to a large mixing bowl and cover with a kitchen towel. Allow dough to double in size... about 60 minutes.

Place dough onto a floured surface and roll to 1/2-inch thickness. Cut with donut cutter or use the lid of a jar and a knife.

Allow donuts to rise uncovered for 30 to 40 minutes. This is a good time to combine all ingredients for the glaze... stir to mix well.

Once the donuts have doubled in size again, fry in vegetable oil at 375 degrees. Turn donut once one side is golden brown. Carefully remove donuts from oil and transfer to a cooling rack over a cookie sheet to allow excess oil to drain off.

When donuts are cool enough to handle, dip one side of each donut into the glaze and return to cooling rack until ready to eat.

Bet you can't eat just one! So good when still a little warm.

Mr Breakfast would like to thank leprican_katie for this recipe.

Recipe number 1465. Submitted 4/27/2005.