PMA Fresh Summit 2017
Print Recipe

Idaho Potato Beignets

Recipe from the Idaho Potato Commission featured at Produce Marketing Association Fresh Summit Expo 2017. -Chef Dave Woolley
Course: Breakfast/Brunch/Dessert
Author: Aimee


  • 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 cubed
  • 1 egg plus one egg yolk
  • 1 cup milk scaled and cooled to lukewarm
  • 1/4 tablespoon salt
  • 2 1/2 cups flour
  • 2 1/2 cups dry instant Idahoan mashed potatoes
  • Oil for frying
  • 1 cup powdered sugar for topping


  • Dissolve yeast in warm water, set aside. Cream sugar and shortening.
  • Beat in cold mashed potatoes, eggs, cooled milk, yeast mixture and salt.
  • Sift the flour and dry instant mashed potatoes together, reserving 1/4 cup of the flour to use for dusting the work surface.
  • Mix the flour into the potato mixture, adding just enough to make a soft dough. Knead well.
  • Place dough in greased bowl; cover and let rise in a warm place until double in bulk, 30-60 minutes.
  • Roll out dough to 1/4 inch thickness. Cut with a well-floured 2-inch square cutter (pizza cutter work great too). Let rise uncovered about 30 minutes.
  • Heat oil in 350 degrees in a heavy saucepan.
  • 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. Drain on paper towels.
  • Shake beignets with powdered sugar. Serve immediately.