MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pennsylvania Dutch Potato Doughnuts
 Categories: Potatoes, Breads, Snacks
      Yield: 48 servings
 
  2 1/2 c  Potatoes; mashed or riced
           - without added milk, butter
           - or seasonings
      1 c  Whole milk
      3 lg Eggs; room temperature,
           - lightly beaten
      2 tb Butter; melted
      2 c  Sugar
      2 tb Baking powder
      6 c  A-P flour
           Oil; for deep-fat frying

MMMMM---------------------------GLAZE--------------------------------
      2 c  Confectioners' sugar
      5 tb Half & half cream
    1/2 ts Vanilla extract
           Food coloring & sprinkles
           - (optional)
 
  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" thickness. Cut with a
  2-3/4" doughnut cutter.
  
  In an electric skillet or deep-fat fryer, heat oil to
  375°F/190°C. 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.
  Color glaze if desired. Dip doughnuts into glaze; add
  sprinkles if desired.
  
  Recipe by Marlene Reichart, Leesport, Pennsylvania
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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