Mashed Potato Krullers
rec.food.cooking/Jayne Gordon Groll

This kruller recipe is not what I would consider to be a standard doughnut recipe, although they taste great and are a good use for leftover mashed potatoes. Be careful not to make the krullers too large.

Interestingly, this recipe comes from an old titleless cookbook from my Norwegian mother-in-law. On Christmas morning, we enjoy Julekake (a Norwegian Christmas tea bread) and a fresh batch of these krullers with our coffee - delicious! Enjoy, Jayne

1 cup hot mashed potatoes
1 cup sugar
1 Tablespoon butter
3 egg yolks
1/2 cup milk
1 teaspoon vanilla
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
4 to 6 cups oil for frying

Transfer mashed potatoes to a large bowl. Add sugar, butter and egg yolks and beat until light and smooth. Add milk and vanilla.

In a medium bowl, sift flour, baking powder and salt. Gradually add to potato mixture, beating until dough is soft and can be handled. Divide dough into three balls, cover each with plastic wrap and chill for 1/2 hour.

Heat oil in deep fryer or saucepan until candy thermometer reads 380 degrees. Taking one ball at a time, roll dough on a floured board into a large rectangle, 1/4 inch thick. Cut dough into 10 strips and twist each strip into a spiral. Repeat for remaining 2 balls.

Fry krullers, two at a time, in hot oil for 3 minutes or until golden brown. Drain on absorbent paper.

Sprinkle cooled doughnuts with cinnamon-sugar or confectioner's sugar.