You are here: Home » Recipes » Potato Beignets Potato Beignets Recipe by Idaho Potato Commission Yield 4 to 6 servings Beignets are fried discs of sweetened potato dough. Serve with a dollop of yogurt for a simple yet delicious snack. Idaho Potato Commission PrintEmail Ingredients 1/4 cup sugar1/2 cup milk2 tablespoons butter2 1/2 teaspoons active dry yeast1/4 cup water, room temperature1 cup Idaho Yukon Gold potatoes, peeled, cooked, riced1 -- egg3 1/2 cups flour1 cup plain yogurt Instructions Heat sugar, milk and butter in a saucepan until butter melts, then remove from heat and reserve. In a mixing bowl, combine yeast and water and rest for 5 minutes to reactivate yeast. Add yeast mixture to butter mixture and stir until combined. 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. Add flour and beat until combined, then remove to a bowl and ferment in a warm, dry place until doubled in size. 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. Spoon a dollop of yogurt into center of plate and top with beignet and serve. Stephanie Izard, Chef-Owner, Girl & the Goat, Chicago, Ill.