Mom’s Mashed Potato Doughnuts

Mom’s Mashed Potato Doughnuts

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Course Breakfast, Brunch, Dessert
Servings 2 dozen

Ingredients
  

  • 2 ½ c all purpose flour plus extra for rolling
  • ½ tsp baking soda
  • 1 Tbsp baking powder
  • ½ tsp table salt
  • 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.
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