Rachel Good's Glazed Potato Doughnuts
These fluffy, satisfying doughnuts add mashed potatoes to the traditional flour dough -- and are best eaten slightly warm.
Martha Stewart Living, October 2001
These fluffy, satisfying doughnuts add mashed potatoes to the traditional flour dough -- and are best eaten slightly warm.
If you do not have a doughnut cutter, use a two-and-a-half-inch cookie cutter to cut out the doughnuts and a three-quarter-inch cookie cutter to cut out the centers.