Potato Doughnuts

Oxmoor House
3 dozen


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3 tablespoons shortening
3/4 cup sugar
3 eggs
1 cup cooked, mashed potatoes
4 1/4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground mace
1/8 teaspoon ground nutmeg
1/2 cup milk
Vegetable oil
Sifted powdered sugar


Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add mashed potatoes; beat well.

Sift together flour, baking powder, salt, and spices; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Chill dough at least 1 hour.

Turn dough out onto a heavily floured surface; roll to 1/3-inch thickness. Cut dough with a floured doughnut cutter.

Heat 3 to 4 inches of oil to 375°; drop in 3 or 4 doughnuts at a time. Cook 1 minute or until golden brown on one side; turn and cook other side. Drain on paper towels. Sprinkle with powdered sugar.

Created date

February 2010