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Recipe: Mashed Potato Doughnuts (1940's)

Breakfast and Brunch
MASHED POTATO DOUGHNUTS

"I obtained this recipe from my paternal grandmother. I know she has had the recipe for at least 50 years, but don't know how she got it. She would always fix these doughnuts when my family went to her house at Xmas. This is a very easy recipe and the doughnuts are very good, I think.

These are a kind of cake doughnut. This recipe makes several dozen. If you are just serving about 2-6 people, then I would definitely halve the recipe." - Susan Statom

4 1/2 cups all purpose flour, divided use
1 cup white granulated sugar
1 cup buttermilk
1 cup mashed potatoes
2 tbsp. vegetable oil
2 large eggs, beaten
4 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. salt
1 tsp. vanilla
Oil (for deep frying)

Combine all ingredients except 2 cups of the flour. Add remaining 2 cups flour at end of mixing. Put dough in bowl and cover. Refrigerate dough overnight.

The next day, roll out dough and cut with doughnut cutter.

Fry cut out doughnuts in hot oil (375 degrees F), until browned. Drain on paper towels. Sprinkle with powdered sugar, if desired.

Source: Susan Stator, 1994
MsgID: 018659
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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