Mashed Potato Doughnuts - Spudnuts

Submitted by mollypaul

"Nothing beats a fresh doughnut! This thrifty recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time."

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 48 doughnuts

ingredients

• 5 cups flour
• 7 teaspoons baking powder
• 1 teaspoon salt
• 1 1⁄2 cups mashed potatoes
• 3 eggs, well beaten
• 2 cups granulated sugar
• 1 1⁄2 tablespoons butter, melted
• 1 teaspoon grated nutmeg
• 1 cup milk
• oil, for frying

directions

1. Sift first three ingredients together.
2. Beat potatoes, eggs, sugar, melted butter together; add nutmeg and milk and stir.
3. Add sifted ingredients and stir until just blended; chill.
4. Preheat the oil to 375F in a large saucepan or stockpot.
5. Place about 1/3 of the dough at a time on a lightly floured board, sprinkle surface lightly with flour and roll to 3/8" thickness (the dough should be just stiff enough to handle; the softer the dough, the more tender the doughnut).
6. Cut with a doughnut cutter dipped in flour.
7. Fry until golden brown.
8. Drain on paper towels for a few seconds; roll in granulated or confectioners' sugar, if desired.

Reviews

[Upsidedown Again]

These don't taste like the ones made with yeast, but they are good in their own right and quite a bit easier. The only problem I had with them is that they smelled strongly of baking powder, but they tasted fine. The dough was also sticky and I was worried about handling it too much, so I patted each doughnut out by hand.