Pennsylvania Dutch Potato Doughnuts

My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness.

Ingreadient:

• 2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings)
• 1 cup whole milk
• 3 large eggs, room temperature, lightly beaten
• 2 tablespoons butter, melted
• 2 cups sugar
• 2 tablespoons baking powder
• 5 to 6 cups all-purpose flour
• Oil for deep-fat frying
• 2 cups confectioners' sugar
• 5 tablespoons half-and-half cream
• 1/2 teaspoon vanilla extract
• Optional: Food coloring and sprinkles

Directions :

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. 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. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
4. In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts into glaze; add sprinkles if desired.