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1
In a small saucepan, heat the milk over low heat until warm.
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2
Crumble the yeast in the milk and let sit 15 minutes, until it is foaming.
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3
Meanwhile, place the potatoes in a large pot, cover with water, and bring to a boil, cooking until tender.
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4
Drain and pass through a food mill or ricer and place in a large bowl.
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5
Add the eggs, flour, sugar, 1/4 cup oil, amaro, juice, and zest of orange and mix well to combine.
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6
Add the yeast mixture and knead well, adding more flour if necessary to keep the batter from becoming too sticky.
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7
Let the dough rise in a warm place for 1 hour.
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8
Divide the dough into four equal pieces and roll each one out to form a 1 1/2-inch thick dowel.
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9
Cut the dowels into 5-inch lengths and form little doughnuts.
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10
Place the doughnuts on a well-oiled baking sheet and let rise until they double in volume.
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11
In a tall-sided pot, heat the quart of olive oil to 375 degrees F.
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12
Working in batches, fry the doughnuts in the hot oil until golden brown, about 5 minutes.
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13
Remove with a slotted spoon and allow to drain on a plate lined with paper towels.
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14
Dust with confectioners' sugar and serve.
