Prep 30 mins
Cook 1 hr 20 mins
When I was a very little girl, my grandma made spudnuts every Halloween. I imagine her recipe was very similar to this one, clipped from the Salt Lake Tribune in 2000.
- 1 lb russet potato, peeled and quartered
- 2 (1/4 ounce) packages active dry yeast
- 1 1⁄2 cups warm milk
- 1⁄2 cup vegetable oil
- 1⁄2 cup sugar
- 2 eggs
- 1 teaspoon salt
- 7 1⁄2 cups all-purpose flour
- oil (for deep frying)
- 4 cups confectioners' sugar
- 1⁄3 cup water
- 1 teaspoon vanilla
- Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110 to 115 degrees (or cool bath water temperature).Discard remaining cooking liquid. Mash potatoes without milk or butter.
- In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt.
- Add enough flour to form a soft dough.
- Place in a greased bowl, turning once to grease top.Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until double, about 20 minutes.
- Roll out on a floured surface to 1/2.
- inch in thickness. Cut with a floured 3-inch doughnut cutter.
- In an electric skillet, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
- Combine confectioners sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.
- Makes 4 dozen.