Combine the dry yeast with the warm (110 degrees) water. Set aside. Heat th milk with the butter and sugar in a small saucepan until the butter begins to melt. Cool to lukewarm. Combine the mashed potatoes with the egg in a large bowl. Stir in the cooled milk mixture, the dissolved yeast and the salt. Gradually beat in enough of the flour to form a soft dough. Turn out onto a lightly floured board. Knead until smooth. Place in a lightly buttered bowl, turning to grease the entire outside surface. Cover. Let ris in a warm place until doubled in bulk (1-1 1/2 hours). Punch down. Knead again. Roll out on a lightly floured board to a thickness of 1/4". Cut out using a floured doughnut cutter. Cover. Let rise until doubled. Preheat the oil in the deep fryer. Fry doughnuts until browned on both side (about 2 minutes). Drain. Sprinkle with sugar. Yields 18 Doughnuts From: Joel.Ehrlich@salata.com (Joel Ehrlich)
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|Serving Size: 1 Serving (878g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 310 (11%)|
|Amt Per Serving||% DV|
|Total Fat 34.4g||46 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 277mg||85 %|
|Sodium 578.7mg||20 %|
|Potassium 1153.9mg||30 %|
|Total Carbohydrate 547.8g||161 %|
|Dietary Fiber 17.4g||70 %|
|Sugars, other 530.4g|
|Protein 63.1g||90 %|
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Calories per serving: 2764
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