Mashed Potato Donuts

1. Combine lukewarm milk, 1 cup white sugar, mashed potatoes, butter, eggs, salt, and vanilla extract in a bowl.

2. Dissolve yeast in warm water in a separate bowl, adding 1 teaspoon sugar for action. Let rise for 10 minutes.

3. Combine risen yeast with milk mixture. Mix in 4 cups flour, adding more as needed, until dough is only slightly sticky. Knead on a well-floured surface until elastic and pliable, about 15 minutes.

4. Roll dough into a ball and place in a clean, oiled bowl. Cover and let rise for 1 hour.

5. Punch down dough and let rise again for 1 hour more.

6. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

7. Roll dough out on a well-floured surface and cut with a donut-shaped cookie cutter.

8. Fry donuts in the hot oil, working in batches, until light golden brown on both sides, about 5 minutes. Transfer to a rack to cool for 10 minutes.

9. While donuts cool, heat water for glaze in a saucepan over medium-low heat. Add cornstarch and stir until clear and dissolved. Slowly pour in powdered sugar and butter, stirring constantly, until combined.

10. Dip cooled donuts in glaze.

Cook's Note:

You can use canola oil instead of vegetable oil.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.