Prep 1 hr 10 mins
Cook 3 mins
When I was a little girl my grandfather, who was a full fledged Norwegian, used to make mashed potato donuts for us on those special times when we got to sleep over at my grandparent’s house. These donuts and wearing “angel jammies” (my grandfathers white T shirts) are 2 treasured memories of “Boppa.” This recipe tastes very much like what I remember his tasting like. Prep time includes chilling time.
- 1 1⁄2 cups hot mashed potatoes, leftover work great
- 1⁄2 cup butter or 1⁄2 cup shortening
- 3 eggs
- 2 cups sugar
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 5 1⁄2 cups flour
- 4 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon fresh grated nutmeg
- vegetable oil (for frying)
- Reheat mashed potatoes.
- Stir in the butter or shortening into the potatoes in a small bowl.
- In mixing bowl, beat eggs and sugar 3-4 minutes until eggs are pale yellow.
- Stir in the buttermilk and vanilla.
- Stir in the potatoes.
- Stir in the flour, baking powder and soda, salt and nutmeg.
- Cover and refrigerate at least 1 hour.
- Turn dough onto a floured surface and roll to ½ inch thickness.
- Cut with a donut cutter.
- Add the oil to 2 inch depth in a deep skillet or Dutch oven. (I like cast iron because the temperature stays constant).
- Heat oil to about 350 degrees.
- Fry donuts in batches but do not crowd in pan.
- Turn once until both sides are browned about 2-3 minutes on each side.
- Transfer with a slotted spoon to paper towels to drain.
- If desired you can roll in sugar or cinnamon sugar or glaze.
- These are best served warm.