Recipe by WJKing
These are SO yummy! They're not a lot of work, because you can cheat & use instant mashed potatoes. I always think I should half the recipe - but always decide not to - and they disappear SO quick! ENJOY!
Top Review by hepcat1
These were so yummy! Very easy to make with a great flavor; no potato taste at all. I didn't do the cutout part (I'm lazy), instead I just dropped spoonfuls into the oil. If the spoonfuls were too large I just pressed them down after I flipped them to make sure the middle cooked through. Skipped the frosting and just sprinkled with powdered sugar, but I think the frosting would be better since the donuts aren't very sweet on their own. Thanks for sharing a great recipe!
- 2 cups hot mashed potatoes (mashed w/ milk & butter - OR - use 2 c. prepared instant mashed potatoes for a quicker take on this)
- 2 1⁄2 cups sugar
- 2 cups buttermilk
- 2 eggs, lightly beaten
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 6 1⁄2-7 1⁄2 cups all-purpose flour
- cooking oil
Quick Fudge Frosting
- 1 lb confectioners' sugar
- 1⁄2 cup baking cocoa
- 1⁄4 teaspoon salt
- 1⁄3 cup boiling water
- 1⁄3 cup butter or 1⁄3 cup margarine, melted
- 2 teaspoons vanilla extract
Directions See How It's Made
- In a large bowl, combine potatoes, sugar, buttermilk and eggs.
- Stir in butter, baking soda, baking powder, nutmeg, salt and enough of the flour to form a soft dough.
- Turn onto a lightly floured surface; pat out to 3/4" thickness (using just your hands- don't roll w/ rolling pin!) Cut w/ a 2 1/2" floured doughnut cutter.
- In an electric skillet, heat 1" of oil to 350.
- Fry the doughnuts for 2 minutes per side or until browned.
- Place onto paper towels to drain.
- For frosting, sift sugar, cocoa and salt into a large bowl.
- Dip tops of warm doughnuts in the frosting.