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Potato Doughnuts

Yield 3 dozen

Ingredients

  • 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

How to Make It

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

  2. 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.

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

  4. 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.

Oxmoor House Homestyle Recipes