Delicious potato doughnuts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Hot mashed potatoes -- |
| Mashed w/milk & butt | ||
| 2½ | cup | Sugar |
| 2 | cups | Buttermilk |
| 2 | eaches | Eggs -- lightly beaten |
| 2 | tablespoons | Butter or margarine -- |
| Melted | ||
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Ground nutmeg |
| ½ | teaspoon | Salt |
| 7 | cups | All-purpose flour |
| Cooking oil | ||
| FAST FUDGE FROSTING: | ||
| 4 | cups | Confectioners' sugar -- l |
| Pound | ||
| ½ | cup | Baking cocoa |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Boiling water |
| ⅓ | cup | Butter or margarine -- |
| Melted | ||
| 1 | teaspoon | Vanilla extract |
Directions
In a large bowl, combine potatoes, sugar, buttermilk and eggs. Stir in butter, baking soda, baking powder, nutmeg, salt and enough of the flour to form a soft dough. Turn onto a lightly floured surface; pat out to ¾-in. thickness. Cut with a 2-½-in. floured doughnut cutter. In an electric skillet, heat 1 in. of oil to 350 deg.. Fry the doughnuts for 2 minutes per side or until browned. Place on paper towels. For frosting, sift sugar, cocoa and salt into a large bowl.
Stir in water, butter and vanilla. Dip tops of warm doughnuts in frosting. Yield: 4 dozen
Recipe By : Taste of Home