Potato Doughnuts

Boil the potatoes in salted water until tender, approximately 15-20 minutes, then drain and cool slightly.

Crumble the yeast into a small bowl, add 2-3 tablespoons of warm water, and let it sit for 5 minutes until foamy.

Peel and mash the cooled potatoes until smooth, then transfer to a large mixing bowl.

Add the sour cream, egg yolks, and salt to the mashed potatoes, mixing thoroughly until combined.

Stir the foamy yeast mixture into the potato mixture, blending well.

Gradually add flour, mixing with a wooden spoon or your hands, until a soft, slightly sticky dough forms; add flour as needed to reach the proper consistency.

Let the dough rest for 15-20 minutes in a warm place, covered with a damp cloth, until it becomes slightly puffy.

Divide the dough into golf-ball-sized portions and gently flatten each one into a thin patty with your palm.

Place a small amount of chopped ham or sheep's cheese in the center of each patty, then fold and seal the edges to enclose the filling completely.

Heat the oil in a deep skillet or pot to 350°F (175°C), then carefully fry the doughnuts in batches for 2-3 minutes per side until golden brown.

Transfer the fried doughnuts to a paper towel-lined plate to drain excess oil, then serve warm.