potato doughnuts

Tonya Smithers

By
@Tonyars

My most treasured recipe, I got this from my grandmother before she passed. My family loves them and I hope yours will also. Enjoy!


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
24 plus
Prep:
45 Min
Cook:
5 Min
Method:
Deep Fry

Ingredients

2-3 small
potatoes, boiled and mashed
1 c
sugar
1 c
milk or buttermilk (for a lighter fluffier texture)
1 tsp
vanilla
3 Tbsp
melted shortening, i prefer crisco
3-4 large
eggs
1 tsp
salt
1 1/2 tsp
nutmeg
2 Tbsp
baking powder
3 c
flour

Step-By-Step

1Sift together the baking powder and flour in a medium size bowl, set aside.
2In a large bowl mix the remaining ingredients, except the milk, until smooth and well combined.
3Alternately add the flour mixture and milk to the potato mixture.
4Chill 30 minutes
5On a lightly floured surface, roll out dough to about 1/4" thickness(thicker for fatter doughnuts). Cut using a doughnut cutter or use a glass but lightly flour rim before using. Cut out center using a smaller diameter circle.
6Heat oil to 350 degrees
7Carefully add dough to hot grease. Flip after doughnuts have reached desired color. Do not pierce the doughnuts when flipping or they can become greasier. Let cook until desired color is reached and remove from oil.
8Drain on paper towels. Repeat process until all the dough is gone. Powder sugar and cinnamon/sugar can be added when cooled. CAUTION: don't let the oil drop below 350 or get too hot because the results can be disastrous. You can end up with doughnuts filled with gooey centers (oil too hot) or they'll be loaded with oil (too cold).

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Heirloom
Hashtag: #mashed potatoes