Pennsylvania Dutch Potato Doughnuts
|Hot mashed potatoes/Riced potatoes||2 1⁄2 Cup (40 tbs) (No Milk, Butter Or Seasoning Added)|
|Milk||1 Cup (16 tbs)|
|Eggs||3 , beaten|
|Butter/Margarine||2 Tablespoon, melted|
|Sugar||2 Cup (32 tbs)|
|Baking powder||2 Tablespoon|
|All purpose flour||5 Cup (80 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Confectioners sugar||2 Cup (32 tbs)|
|Half and half||5 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
In a large bowl, combine potatoes, milk, eggs and butter.
Combine sugar, baking powder and 2 cups flour; stir into potato mixture.
Add enough remaining flour to form a soft dough.
Divide dough in half.
Turn onto a lightly floured board; roll each half to 1/2-in.thickness.
Cut with a 2-3/4-in.doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°.
Fry doughnuts, a few at a time, until golden, about 2 minutes.
Turn with a slotted spoon and fry 2 more minutes or until golden.
Drain on paper towels.
Repeat until all doughnuts are fried.
Combine glaze ingredients and drizzle over warm doughnuts.