Pennsylvania Dutch Potato Doughnuts
"My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. —Marlene Reichart, Leesport, Pennsylvania..."
INGREDIENTS
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2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings)
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1 cup whole milk
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3 large Nellie’s Free Range Eggs, lightly beaten
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2 tablespoons butter, melted
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2 cups sugar
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2 tablespoons baking powder
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5 to 6 cups all-purpose flour
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Oil for deep-fat frying
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GLAZE:
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2 cups confectioners' sugar
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5 tablespoons half-and-half cream
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1/2 teaspoon vanilla extract
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