Idaho® Potato Pandan Spudnuts | Idaho Potato Commission
Make the Riced Potatoes Peel and chop a 10-16 ounce Idaho® Russet into equal sized pieces. In a medium saucepan, cover the potato pieces with water. Bring to a gentle boil. Reduce the heat, cover...
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Ingredients
- 1 cup riced Idaho® Potatoes (not instant)
- 1 cup whole milk
- 2 large eggs, beaten
- 5 teaspoons baking powder
- 1 teaspoon kosher salt
- 4 tablespoons melted butter
- 1 tablespoon Thai Pandan extract
- 6 drops of dark green extract
- ½ cup white sugar
- ½ cup light brown sugar
- approx 3 ¼ cups all-purpose flour (plus bench flour)
- ¼ cup whole milk
- 1 teaspoon pandan extract
- 2 cups confectioners' sugar
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