Idaho® Potato Doughnuts

• 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

Preparation

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