Potato Beignets | Idaho Potato Commission

Ingredients

• 1/4 cup sugar
• 1/2 cup milk
• 2 tablespoons butter
• 2 1/2 teaspoons active dry yeast
• 1/4 cup water, room temperature
• 1 cup Idaho® Yukon Gold potatoes, peeled, cooked, riced
• 1 egg
• 3 1/2 cups flour
• yogurt, as needed
• 2 gallons milk
• 2 quarts heavy cream
• 1 quart yogurt culture (or an older batch of yogurt)