Ingredients Jump to Instructions ↓

  1. 1 medium potato, peeled and cubed

  2. 1-1/4 teaspoons active dry yeast

  3. 2 tablespoons warm water (110 to 115 )

  4. 3/4 cup sugar

  5. 1/2 cup warm 2% milk (110 to 115 )

  6. 1/4 cup shortening

  7. 6 tablespoons butter, softened, divided

  8. 1 egg, lightly beaten

  9. 3/4 teaspoon salt

  10. 3 to 4 cups all-purpose flour

  11. 1/3 cup apricot cake and pastry filling

  12. 1/3 cup raspberry cake and pastry filling

  13. 2/3 cup confectioners' sugar

  14. 4 teaspoons 2% milk

Instructions Jump to Ingredients ↑

  1. Mashed Potato Kolachkes Recipe photo by Taste of Home Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Mash potato; set aside 1/2 cup (discard or save remaining potato for another use).

  2. In a large bowl, dissolve yeast in warm water. Add the sugar, milk, shortening, 4 tablespoons butter, egg, salt, reserved cooking liquid and mashed potato. Beat in 2 cups flour until smooth. Stir in enough of the remaining flour to form a soft dough.

  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

  4. Turn onto a well-floured surface. Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Flatten to 1/2-in. thickness. Cover and let rise for 15 minutes or until almost doubled. Melt the remaining butter.

  5. Using the end of a wooden spoon handle, make an indentation in the center of each ball; brush with butter and fill with a rounded teaspoon of filling.

  6. Bake at 400° for 10-15 minutes or until lightly browned. Remove from pans to wire racks. Combine confectioners' sugar and milk; drizzle over warm rolls. Yield: about 2 dozen.


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