Lunch: Pennsylvania Dutch Potato Doughnuts Recipe

Ingredients

2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings)
1 cup whole milk
3 large eggs, lightly beaten
2 tablespoons butter, melted
2 cups sugar
2 tablespoons baking powder
5 to 6 cups all-purpose flour
Oil for deep-fat frying

Instructions

In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour.
Divide dough in half. Turn each half onto a lightly floured surface; roll 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 brown on both sides. Drain on paper towels.
In a small bowl, mix glaze ingredients until smooth. Drizzle over warm doughnuts.

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