Mashed Potato Doughnuts Spudnuts Recipes

Steps:

• Sift first three ingredients together.
• Beat potatoes, eggs, sugar, melted butter together; add nutmeg and milk and stir.
• Add sifted ingredients and stir until just blended; chill.
• Preheat the oil to 375F in a large saucepan or stockpot.
• 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).
• Cut with a doughnut cutter dipped in flour.
• Fry until golden brown.
• Drain on paper towels for a few seconds; roll in granulated or confectioners' sugar, if desired.

Steps:

• Scald milk, add shortening, sugar, and mashed potatoes. Cool to lukewarm. Mix yeast and warm water. Let stand 10 minutes. Add milk, shortening, sugar, and mashed potatoes. Stir. Stir in eggs and vanilla. Sift togrther the flour, baking powder, salt, and add to other ingredients and mix. Add 1/2 cup more flour if needed. Dough should be soft and sticky. Put in greased bowl and turn to coat. Let rise for 1 1/2 hours. Roll out on floured board to 1/2 inch thickness. Cut with donut cutter. Let rise 1/2 hour or more. Drop in hot grease until golden brown. Glaze with powdered sugar mixed with boiling water and vanilla. Dip right after frying and let dry.

Steps:

• Cook potatoes in water until tender.
• Drain, reserving 1/2 cup of the water.
• Set the 1/2 cup water aside.
• Cool to 110 degrees.
• Mash potatoes well.
• In lg bowl, dissolve yeast in reserved cooking water.
• Add mashed potatoes, milk, oil, sugar, eggs and salt.
• Add enough flour to make a soft dough.
• Place in greased bowl, turn to grease top.
• Cover and let rise for 1 hour, until doubled.
• Punch down, let rise again until doubled, about 25 minutes.
• Roll out on floured surface to 1/2 inch thick.
• Cut with floured cutter.
• Heat oil to 375*.
• Fry until golden brown.
• Mix water and powdered sugar until smooth.
• Add vanilla.
• Dip warm doughnuts in glaze.
• Cool on wire racks.
• Try not to eat all of them at once!

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110 to 115 degrees (or cool bath water temperature).Discard remaining cooking liquid. Mash potatoes without milk or butter.
• In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt.
• Add enough flour to form a soft dough.
• Place in a greased bowl, turning once to grease top.Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until double, about 20 minutes.
• Roll out on a floured surface to 1/2.
• inch in thickness. Cut with a floured 3-inch doughnut cutter.
• In an electric skillet, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
• Combine confectioners sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.
• Makes 4 dozen.

Steps:

• In a large bowl, dissolve yeast in warm buttermilk. Add potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours. , Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm.

Steps:

• Cook potatoes 20-25 minutes, until soft.
• Drain well.
• Mash potatoes with butter, cheese, salt, and pepper.
• Refrigerate until cold.
• Preheat oven to 400 degrees.
• Toast amaranth for 15 minutes, shaking pan occasionally to toast evenly.
• While amaranth is toasting, work flour into potatoes.
• Split potato mixture into six equal portions.
• Roll each portion into a 7 inch rope.
• Roll each rope in toasted amaranth, then form into a donut shape.
• Place donuts on a lightly greased cookie sheet, and bake 12 minutes.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter. , In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. , Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown. , For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.