Delicious Potato Doughnuts by Pat Davis

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SERVINGS

4 dozen scale / convert

INGREDIENTS

2 cups hot mashed potatoes (mashed with milk and butter)
2-1/2 cups sugar
2 cups buttermilk
2 eggs, lightly beaten
2 tbsp. butter, melted
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground nutmeg
1/2 tsp. salt
6-1/2 to 7 cups all-purpose flour
Cooking oil

Fast Fudge Frosting
4 cups confectioners' sugar
1/2 cup baking cocoa
1/4 tsp. salt
1/3 cup boiling water
1/3 cup butter, melted
1 tsp. vanilla extract

INSTRUCTIONS

In a large bowl, combine potatoes, sugar, buttermilk and eggs. Stir in butter, baking soda, baking powder, nutmeg, salt and enough of the flour to form a soft dough. Turn onto a lightly floured surface; pat out to 3/4-inch thickness. Cut with a 2-1/2-inch floured doughnut cutter. In an electric skillet, heat 1-inch of oil to 350°F. Fry the doughnuts for 2 minutes per side or until browned. Place on paper towels.

For frosting, sift sugar, cocoa and salt into a large bowl. Stir in water, butter and vanilla. Dip tops of warm doughnuts in frosting.

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breads, doughnuts, potatodoughnuts add tags