Pennsylvania Dutch Potato Doughnuts

1. 1

   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.

2. 2

   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.

3. 3

   In an electric skillet or deep-fat fryer, heat oil to 375u00b0. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.

4. 4

   In a small bowl, mix glaze ingredients until smooth. Drizzle over warm doughnuts.

* Per serving · 4 servings · Values may vary.

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