Spudnut Donuts

1. Stage

Peel the potatoes and place them in a large saucepan. Cover the potatoes with water and bring the pot to a boil. Reduce the heat, cover and cook for an additional 15 to 20 minutes or until the potatoes are tender. Drain the liquid but reserve 1/2 cup, allowing it to cool to about 110°. Mash the potatoes.

2. Stage

In a large bowl, dissolve the yeast in the reserved cooking liquid. Mix together the mashed potatoes, milk, oil, sugar, eggs and salt. Next, add the flour and knead into a soft dough for about five minutes. Place it in a greased bowl and turn it once to grease both sides. Editor’s tip: To check if your dough is ready, gently pinch and lift it using both hands. Check to see if the dough stays together long enough that you can see some light come through.

3. Stage

Cover the dough with a towel secured with a band or use a bowl bonnet. Let the dough rise in a warm place until it doubles in size. This should take about one hour. Punch down the dough and let it rise for about 20 minutes again until it doubles.

4. Stage

Using a floured surface, roll the dough out until it reaches about 1/2 inch thickness. Cut the dough using a 3 inch donut cutter. Editor’s tip: If you don’t have a donut cutter, feel free to use any circular vessel like a jar or cup.

5. Stage

Fill an electric skillet or deep fryer with about 2 inches of oil and heat it until it reaches 375°. Drop-in the spudnut donuts, ensuring that you don’t overcrowd the pan. Fry them until they’re golden brown and then transfer them to a wire rack until they cool down enough so you can handle them. Editor’s tip: You may want to use a spider or wide meshed spoon to help you both move the donuts around and lift them out of the pan.

6. Stage

In a large bowl, combine the confectioners sugar, water and vanilla. Make a smooth glaze and then dip the warm donuts into it. Cool on wire racks.