An essential Italian Carnival classic, potato doughnuts, with a recipe by @uno.spicchio.di.melone! Incredibly delicious doughnuts made with our Constance variety potatoes for an even softer result.

Ingredients for 25/30 doughnuts
Constance variety potatoes, 200g
Sugar, 30g
Eggs, 2 
Fine flour (type "0"), 150g
Milk, 75 ml
Baking soda, as required

Preparation
Boil the whole potatoes for about 20-30 minutes from boiling point. Drain them and peel them, and then mash them. Once you have got a smooth mixture, add the eggs and sugar and then stir; gradually add the milk and flour as well, while still stirring. Once you have got a smooth dough, leave it to rest for about 8 hours. Heat up plenty of peanut oil in a large pan, cut out individual portions of the dough depending on your desired size and fry them until they are completely golden brown. Once cooked, dry off any excess oil, sprinkle with sugar to taste and then serve.

Image: Irene Bombarda