
Mom’s Mashed Potato Doughnuts
Ingredients
- 2 ½ c all purpose flour plus extra for rolling
- ½ tsp baking soda
- 1 Tbsp baking powder
- ½ tsp table salt
- ⅛ tsp ground nutmeg
- 1 ½ Tbsp shortening
- ¾ c granulated sugar
- 2 large eggs
- 1 c mashed potatoes plain, cooled
- ½ c sweetened condensed milk
- Cinnamon sugar for coating
Instructions
- Sift together the flour, baking soda, baking powder, salt and nutmeg. Set aside.
- In a separate bowl, cream together the shortening and sugar. Add the eggs and mashed potatoes to the shortening mix.
- Measure out the milk. Add the flour mixture and milk alternately to the creamed mixture, beginning and ending with the flour mixture.
- The resulting dough will be quite soft, more like a drop-biscuit dough instead of a "rollable" dough. The dough can be covered and refrigerated overnight, if desired.
- Turn the dough out onto a very well floured surface and knead a few times to make it stiff enough to roll with a rolling pin. Roll the dough using a well-floured rolling pin until it's about 1/2" thick. Dip a doughnut cutter in flour (each time you cut), and cut out the doughnuts. Save the holes; or re-roll them with leftover dough. Try to handle the dough as little as possible; the less you work the dough, the more tender the doughnuts will be.
- Heat the fat to 365°F. Test the temperature with a thermometer; or with a slice of bread, as follows: lower half a slice of bread into the hot fat. If it takes 1 minute for the bottom side to brown nicely, the fat is at the best temperature for frying doughnuts.
- Fry doughnuts for about 2 minutes on each side or until golden brown. Drain on a paper towel lined plate. Check one of the fried donuts after it is cooled to be sure the center is cooked through.
- While still warm, toss doughnuts in cinnamon sugar or plain granulated sugar to coat.
Tried this recipe?Let us know how it was!
Posted in: Breakfast, Brunch, Desserts, Freezer Worthy, Make Ahead, MY KC LIVE!, Party Food, Totally Baked Goods