These donuts have a crisp shell and a fluffy interior thanks to the addition of potatoes.
Rinsing russet potatoes before and after cooking removes excess starch, ensuring fluffy, not gluey, potatoes.
or potato yeast, the latter a symbiotic community of microbes made from a fermented mix of mashed potatoes and water. Potato yeast became a popular leavener due to its tendency to deliver moist, tender doughnuts. According to Parks, doughnuts made with potato yeast may have morphed into what we know today as potato doughnuts.
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