Steps for preparing and cooking fried savory donuts:

• First, cook the potatoes; we recommend steaming them as they will be drier. Cook them with the skin on, then once cooked, mash them with a potato masher (no need to peel them as the skin stays in the masher) and let them cool slightly.

• In a small bowl, place the dry yeast, add 100 ml of lukewarm water, and stir well to dissolve the yeast.

  In a large bowl, place the sifted flour, mashed potatoes, extra virgin olive oil, and the dissolved yeast in water. Start mixing the ingredients with a spoon. When they start to combine, add the salt (we added 2 teaspoons) and the egg.

  Now work the dough with your hands, and when it is homogeneous, transfer it to a pastry board and knead it well; it should be smooth.

  If you see that the dough is too dense, add a little lukewarm water, but do not overdo the liquids as the boiled potatoes will make the dough softer as it rises.

  Place it in a bowl, cover with plastic wrap, and let rise until it doubles, about 3 hours (it also depends a lot on the season and the warmth in the house).

• After the time has passed, dust the pastry board with flour, place the dough, and roll out a sheet 0.4 inches thick and use a donut cutter to make the donuts.

  If you don’t have a mold, you can use a circular cutter with a diameter of 3 inches and a smaller one for the central hole.

  In a large pan, place the frying oil, and when it reaches temperature, cook the savory donuts on both sides until golden.

• Once cooked, place them on a plate with paper towels to absorb the excess oil, then sprinkle with fine salt and place them on a serving dish ready to be enjoyed hot or slightly warm.