AUNT KATHY'S OLD-FASHIONED POTATO DONUTS
As a child, my husband loved going to his Aunt Kathy's in hopes that she would be making his favorite old-fashioned potato donuts. These are light and flavorful. They are best served fresh and warm and enjoyed with a cup of hot coffee, tea, or cocoa. You can leave them plain, dust them with powdered sugar, white sugar and cinnamon, or drizzle them with a glaze.
Provided by Jennifer
Categories Bread Quick Bread Recipes
Time 2h20m
Yield 20
Number Of Ingredients 12
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat sugar and shortening together in a bowl using an electric mixer until creamy. Add milk, eggs, and vanilla extract; stir well. Stir in mashed potatoes. Add flour, baking powder, salt, nutmeg, and cinnamon. Stir using a sturdy spoon, as mixture will be thick. Refrigerate dough for 1 hour so that dough will be less sticky and easier to work with.
- Lightly flour a countertop and place plastic wrap on top of dough; roll out to desired thickness. Cut into strips or use a donut cutter to make traditional round donuts.
- Lower donuts carefully into the hot oil in batches. Fry until 1 side is golden brown, 2 to 3 minutes. Turn and continue frying until other side is golden, about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with remaining donuts.
- Transfer donuts to a wire rack to cool.
Nutrition Facts : Calories 1059.9 calories, Carbohydrate 31.9 g, Cholesterol 19.8 mg, Fat 103.6 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 16.7 g, Sodium 258 mg, Sugar 10.9 g
BASIC MASHED POTATOES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g
GOOD OLD-FASHIONED MASHED POTATO
I was looking for a mashed potato recipe on Zaar and couldn't find one. So here it is. We have mashed potatoes with casserole, stew or just as a side. Also being gluten-free I often use a gluten free pastry for the base of a pie and just top it with mash. You can use any quantity of potatoes, butter and milk/cream to your preferences.
Provided by Jubes
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cut potatoes into approx equal size pieces.
- Add potatoes to a saucepan of boiling water and boil until tender.
- Drain the potatoes and return them to the saucepan.
- Use a masher or ricer to mash the potatoes with. The longer you mash the smoother it will be (I just hate it when my mash has lumps!).
- Add the butter and mash it into the potatoes until melted. Add the milk/cream and mash until a smooth consistency is achieved. Add more milk/cream if you would like a softer or sloppier mash.
- Add salt and pepper to taste.
- You can also mash in some softened onions, garlic or spring onions.
- You can also use sweet potato (kumara) or any variety of potato to make mash with.
Nutrition Facts : Calories 275, Fat 16.1, SaturatedFat 10.1, Cholesterol 51, Sodium 79.3, Carbohydrate 30, Fiber 3.7, Sugar 1.3, Protein 4.1
BEST OLD-FASHIONED MASHED POTATOES FOR A CROWD
This is the country mash of your dreams. You don't even have to peel the potatoes before you start. Cooking them in their skins makes them more flavorful, and the skins slip off in a food mill.
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/2 cup of the water. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, heat the buttermilk in a small saucepan over medium-high heat to just under a simmer. Set aside; it will separate and look curdled but don't worry, it will mix in fine. Fold the buttermilk and reserved cooking water into the potatoes over low heat. Then fold in the butter a handful of pieces at a time until fully incorporated. Season with salt and pepper. Serve hot.
OLD FASHIONED MASHED POTATOES
Provided by Robert Irvine : Food Network
Categories side-dish
Time 50m
Yield 20 servings
Number Of Ingredients 5
Steps:
- In a large saucepan boil the potatoes until fork tender, drain all the liquid and return to saucepan. Smash together with a potato masher removing all the lumps.
- Add the butter and heavy cream, a little at a time, until you reach the required consistency. Add salt and pepper, to taste, and serve garnished with chopped chives.
- Note: Just before finishing you could add any other flavorings desired!
OLD-FASHIONED MASHED POTATOES
Nothing fancy here, just good, basic mashed potatoes that are great as is or topped with your favorite gravy. For extra flavor, sprinkle with chopped chives.
Provided by Chef mariajane
Categories Potato
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place the potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender; drain.
- Combine the milk, butter, salt, and pepper in a large bowl., Add potato; let stand for 5 minutes or until butter melts.
- Beat the potato mixture with a mixer at high speed until smooth.
Nutrition Facts : Calories 189.5, Fat 2.4, SaturatedFat 1.5, Cholesterol 6.3, Sodium 318.2, Carbohydrate 38.9, Fiber 3.4, Sugar 2.4, Protein 4.1
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