Potato Donuts, Grandma's Recipe
When she made them we got to help and as a reward we got to feast on the doughnut holes which were strictly for us kids. Yumm!
She always frosted them with thinned powdered sugar icing. You can also sprinkle fresh doughnuts with cinnamon sugar or powdered sugar for an easy finish.
- 2 c
- unseasoned mashed potatoes
- 2 1/2 c
- 2 c
- eggs, lightly beaten
- 2 Tbsp
- melted butter
- 2 tsp
- baking soda
- 2 tsp
- baking powder
- 1 1/2 tsp
- nutmeg (according to taste)
- 1/2 tsp
- 6 1/2 - 7 c
- all purpose flour
- vegetable oil for frying
How to Make Potato Donuts, Grandma's Recipe
- 1In a large mixing bowl combine mashed potatoes, sugar, buttermilk, and eggs, mix well. Stir in butter, baking soda, baking powder, nutmeg, and salt. Then add enough flour to make a soft dough (6 1/2 to 7 cups).
- 2Turn dough out onto lightly floured surface and knead a few times until smooth. Pat dough out to a rectangle about 3/4 inch thick. Cut doughnuts with a 2 1/2 inch floured doughnut cutter. (Or use a 2 1/2 inch circle cutter and cut center hole with a 1/2 inch round cutter.) Save holes to fry. Pat out other scraps of dough again into a 3/4 inch thick rectangle. Continue cutting out doughnuts and holes until all dough is used.
- 3Heat 1 inch of oil in a large heavy skillet. Temperature should be 375 degrees. Use a thermometer if possible or try frying a doughnut hole to ascertain correct temperature like Grandma did.
Fry doughnuts 2 minutes on each side or until a nice golden brown color. Drain on paper towels. Allow to cool slightly and then frost or sprinkle with powdered sugar or cinnamon sugar.
- 4For powdered sugar frosting use 3 cups powdered sugar, a pinch of salt, 1/2 teaspon vanilla, and 4 tablespoons of milk. Mix well. Frosting should be quite thin and runny. Drizzle heavily over warm doughnuts on a wire rack. Allow extra frosting to drip off doughnuts and then flip them over and repeat on second side. Let frosting dry before storing in a sealed container like a cookie tin or plastic dish.