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Sunday, May 7, 2017

Delicious Potato Doughnuts

Categories: Breakfasts
      Yield: 48 Servings

      2 c  Hot mashed potatoes (mashed
           -with milk and butter)
  2 1/2 c  Sugar
      2 c  Buttermilk
      2    Eggs, lightly beaten
      2 tb Butter, melted
      2 ts Baking soda
      2 ts Baking powder
      1 ts Ground nutmeg
    1/2 ts Salt
  6 1/2 c  All-purpose flour (up to 7)
           Cooking oil

-----FAST FUDGE FROSTING----------------------------
      4 c  (1 pound) confectioners'
           -sugar
    1/2 c  Baking cocoa
    1/4 ts Salt
    1/3 c  Boiling water
    1/3 c  Butter, melted
      1 ts Vanilla extract

  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 350F. 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.
 
  YIELD: 4 dozen
  Recipe by: Pat Davis Posted to MC-Recipe Digest V1 #618

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