Peel and cut potatoes into similar size chunks. Boil for 22 minutes or until fork-tender.
Drain potatoes and mash them up with a potato masher. Add kosher salt and one whole egg. Mix until it becomes a fine sludge.
Add one cup of potato broth, active dry yeast, and sugar. Mix with a rubber spatula.
Start adding 400-500 grams of flour until the dough becomes sticky to the touch but does not stick to your finger.
Knead the dough and place it in a bowl with a little oil. Cover with a warm damp towel and let it rise for 30-40 minutes.
Cut the dough into 12 pieces and shape them into balls. Cover with a damp towel and let them rise for 5-7 minutes.
Heat peanut oil to 350 degrees Fahrenheit. Fry the dough balls for 3 minutes on each side or until golden brown.
Serve plain or brush with unsalted butter and drizzle with honey. For a sweet and salty kick, sprinkle with flaky sea salt or dust with powdered sugar and cinnamon. Enjoy!
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