Ingredients:

• ½ cup riced Idaho^® Russet potatoes, peeled, cubed, boiled and riced
• 2 eggs
• 3/4 cup sugar
• 3/4 cup low-fat milk
• 2 tablespoons softened butter
• 3½ cup all-purpose flour
• ½ cup potato flour
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• ½ teaspoon cinnamon

Glaze: 

• 4 tablespoons of butter, melted
• 3 cups of sugar
• ½ butter extract
• 1½ tablespoons of honey
• 4 teaspoons of miso
• 1 cup of whole milk (high fat milk)
• 2 tablespoons of sesame paste

Directions:

1. Mix dry ingredients in a bowl until combined. 
2. Beat eggs in mixer until lightly foamy.
3. With the mixer on low speed, add in sugar, milk and butter. 
4. Stir in dry ingredients, then add potatoes, and mix until all ingredients are incorporated. 
5. Let dough rest in the fridge for 30 minutes, then roll and cut doughnuts. 
6. Heat vegetable oil to 375°F. Fry in batches until golden brown. 
7. Whisk all glaze ingredients to combine thoroughly. 
8. Dip doughnuts in glaze