Potato Beignets

Idaho Potato Commission
  • Yield: 4 to 6 servings


1/4cup sugar
1/2cup milk
2tablespoons butter
2 1/2teaspoons active dry yeast
1/4cup water, room temperature
1cup Idaho Yukon Gold potatoes, peeled, cooked, riced
1-- egg
3 1/2cups flour
1cup plain yogurt



  1. Heat sugar, milk and butter in a saucepan until butter melts, then remove from heat and reserve.
  2. In a mixing bowl, combine yeast and water and rest for 5 minutes to reactivate yeast.
  3. Add yeast mixture to butter mixture and stir until combined.
  4. Beat potato puree and egg in bowl of a standing mixer with a paddle attachment until just combined, then add butter mixture and beat until well combined.
  5. Add flour and beat until combined, then remove to a bowl and ferment in a warm, dry place until doubled in size.
  6. Roll dough into a 1/2-inch thick sheet, then cut it into 1 1/2-inch squares. Fry in 350F oil, flipping once, until light golden brown on both sides.
  7. Spoon a dollop of yogurt into center of plate and top with beignet and serve.
Stephanie Izard, Chef-Owner, Girl & the Goat, Chicago, Ill.