Mashed Potato Donuts
- 1 cup Mashed Colorado russet potatoes
- 1 cup Sugar
- 2 Eggs, beaten
- 1/2 cup Milk
- 2 tablespoons Vegetable oil
- 3 1/3 cups Flour
- 1 2/3 tablespoons Baking powder
- 1/2 cup Confectioners sugar
- 1/2 cup Cinnamon sugar
In large bowl stir together potatoes and sugar. Stir in eggs, milk and oil.
Stir together flour and baking powder and add to potato mixture. Mix to soft dough. Turn out onto lightly floured surface and pat or roll to ½ inch thickness. Cut with floured doughnut cutter.
Heat oil in fryer to 370°F. Drop doughnuts into hot oil, 2 or 3 at a time and cook until browned on both sidess, about 3 minutes. Lift out and drain on paper towels.
Put confectioners’ sugar and cinnamon sugar in paper bag. Add doughnuts and toss to coat.