Potato Doughnuts II

Peel and dice the potatoes into small, uniform pieces. Boil them in salted water until very tender, about 12–15 minutes, then drain thoroughly and mash until smooth.

Dissolve the yeast in a little warm water and let it sit for 2–3 minutes until foamy.

Combine the mashed potatoes, flour, and salt in a large bowl. Add the activated yeast and mix until a soft, slightly sticky dough forms, adding a splash more warm water if needed.

Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

Cover the dough with a damp cloth and let it rise in a warm place for 20–30 minutes until doubled in size.

Turn the dough onto a floured surface and gently roll or pat it to about ½-inch thickness. Cut into doughnuts using a round cutter or glass, reserving the small holes.

Heat oil in a deep, heavy-bottomed pot or deep fryer to 170–180°C (338–356°F). Working in small batches, carefully fry the doughnuts until golden brown on each side, about 2–3 minutes total.

Remove the fried doughnuts with a slotted spoon and drain on paper towels while still warm.

Dust the warm doughnuts generously with confectioner's sugar, coating all sides evenly. Serve immediately.