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Idaho® Potato Doughnuts


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Idaho® Potato Doughnuts


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Idaho® Potato Doughnuts


  • Ready Time : 0 min




  • 2 packages active dry or cake yeast
  • 1/2 cup warm water (110° F to 115° F)
  • 1 cup suga
  • 3/4 cup shortening or margarine
  • 1 1/2 cups prepared Instant Mashed Idaho Potatoes. cold
  • 3 eggs, well beaten
  • 2 cups milk, scalded and cooled to luke warm
  • 1 tablespoon salt
  • 1 tablespoon lemon extract
  • 6-8 cups sifted flour
  • Boiling water
  • 1 pound powdered sugar
  • 1 tablespoon vanilla extract



1 Dissolve yeast in warm water, set aside.
2 Cream sugar and shortening.
3 Beat in cold potatoes eggs, cooled milk, yeast water, salt and lemon extract.
4 Mix in flour adding just enough to make a soft dough. Knead well.
5 Place dough in greased bowl; cover and let rise in warm place until doubled in bulk.
6 Roll out dough to 1/2 inch thickness. Cut with a well-floured cutter.
7 Let rise uncovered about 30 minutes. Deep fry in oil heated to 375° F. Drain on paper towel.

Source: Idaho Potato Commission


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