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Idaho® Potato Beignets

Idaho Potato Beignets


  • 1 package active dry yeast
  • 1/2 cup warm water (110 degrees F)
  • 1/2 cup sugar
  • 6 tablespoons shortening
  • 3/4 cup prepared instant Idahoan mashed potatoes, cooled
  • 1 egg, plus 1 egg yolk
  • 1 cup milk, scalded and cooled to lukewarm
  • 1/4 teaspoon salt
  • 2 1/2 cups flour
  • 2 1/2 cups dry instant Idahoan mashed potatoes
  • Oil for frying
  • 1 cup powdered sugar for topping


  1. Dissolve yeast in warm water, set aside.
  2. Cream sugar and shortening.
  3. Beat in cold potatoes, eggs, cooled milk, yeast mixture and salt.
  4. Sift the flour and dry instant mashed potatoes together, reserving 1/4 cup of the flour to use for dusting the work surface.
  5. Mix the flour into the potato mixture, adding just enough to make a soft dough. Knead well.
  6. Place dough in greased bowl; cover and let rise in warm place until doubled in bulk, 30-60 minutes.
  7. Roll out dough to 1/4 inch thickness. Cut with a well-floured 2-inch square cutter (pizza cutter works great too) into 2 x 2-inch squares. Let rise uncovered about 30 minutes.
  8. Heat oil to 350 degrees F in a heavy saucepan.
  9. Putting just a few of the beignets in the oil at a time, fry for two minutes, flip and fry until golden on the other side.
  10. Drain on paper towels.
  11. Shake beignets with powdered sugar.
  12. Serve immediately.

Photo by: Kita Roberts
Source: David Woolley, CD Culinary Approach
Credit: Idaho Potato Commission

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