|
Mashed Potato Doughnuts
By Monica Resinger
2 cups
sugar, divided
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon
vanilla extract
1/4 cup butter or margarine, softened
1 cup cold mashed
potatoes
2 eggs, beaten
2/3 cup milk
4 1/2 cups all-purpose flour
1
tablespoon baking powder
1/2 teaspoon ground cinnamon
Shortening or oil
for deep-fat frying
In a mixing bowl, combine 1 cup sugar, salt, nutmeg,
vanilla and butter. Add potatoes; mix well. Add eggs and milk; mix
well. Stir in the flour and baking powder. Chill thoroughly.
On a lightly floured board, roll out half the dough to 1/2-in. thickness.
Cut into 4-in. x 1 1/2-in. strips; roll in flour and tie into knots.
Preheat shortening or oil to 375*; fry doughnuts until golden on both sides,
turning with a slotted spoon. Drain on paper towels. Repeat until
all doughnuts are fried. Combine remaining sugar and cinnamon; roll the
warm doughnuts in mixture. Serve immediately. Yield: about 1
1/2 dozen.
Get more recipes! Sign up for the FREE Homemaker's Journal newsletter and
get delicious recipes and informative home and garden articles sent 3 times per
week! To subscribe, send a blank e-mail to:
HomemakersJournal-subscribe@yahoogroups.com
|