>From the Campbell's website...
Idaho Potato Donuts
2 pkg. active dry yeast
1 cup sugar
3/4 cup shortening or margarine
1 1/2 cups cold Idahoan® Original, Complete or Premium Mashed Potatoes
3 eggs beaten
2 cups milk
1 tbsp. salt
1 tbsp. lemon extract
8 cups sifted all-purpose flour
Disolve 2 pkgs active dry yeast in 1/2 cup lukewarm water. Set aside. Cream
together sugar and either shortening or margarine. Add Mashed Potatoes and
beaten eggs. Scald and cool 2 cups milk. Add salt and lemon extract to the
milk. Combine all ingredients; mix well. Add sifted flour to mixture slowly.
Knead well, adding just enough flour to make a soft dough. Let rise until
doubles in bulk. Roll out dough. Cut. Let rise until very light. Fry in deep
fat 375 degrees. Drain on absorbent paper.
TIP: Great topping for these donuts! Idea #1: Glaze. Mix 1 lb. powdered sugar
with 1 tablespoon vanilla. Add boiling water for thin glaze; Idea #2: Chocolate
Icing. Melt chocolate squares. Dip one side of the donut in, twist, and pull
away; Idea #3: Powdered Sugar. Pour 1 cup of powdered sugar in a paper sack,
Place hot donuts inside and shake.
Rhonda G in Missouri
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