Buttermilk Potato Doughnuts The Old Fashioned Way Recipes

POTATO DONUTS, GRANDMA'S RECIPE

Steps:

• 1. In a large mixing bowl combine mashed potatoes, sugar, buttermilk, and eggs, mix well. Stir in butter, baking soda, baking powder, nutmeg, and salt. Then add enough flour to make a soft dough (6 1/2 to 7 cups).
• 2. Turn dough out onto lightly floured surface and knead a few times until smooth. Pat dough out to a rectangle about 3/4 inch thick. Cut doughnuts with a 2 1/2 inch floured doughnut cutter. (Or use a 2 1/2 inch circle cutter and cut center hole with a 1/2 inch round cutter.) Save holes to fry. Pat out other scraps of dough again into a 3/4 inch thick rectangle. Continue cutting out doughnuts and holes until all dough is used.
• 3. Heat 1 inch of oil in a large heavy skillet. Temperature should be 375 degrees. Use a thermometer if possible or try frying a doughnut hole to ascertain correct temperature like Grandma did. Fry doughnuts 2 minutes on each side or until a nice golden brown color. Drain on paper towels. Allow to cool slightly and then frost or sprinkle with powdered sugar or cinnamon sugar.
• 4. For powdered sugar frosting use 3 cups powdered sugar, a pinch of salt, 1/2 teaspon vanilla, and 4 tablespoons of milk. Mix well. Frosting should be quite thin and runny. Drizzle heavily over warm doughnuts on a wire rack. Allow extra frosting to drip off doughnuts and then flip them over and repeat on second side. Let frosting dry before storing in a sealed container like a cookie tin or plastic dish.

AUNT KATHY'S OLD-FASHIONED POTATO DONUTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat sugar and shortening together in a bowl using an electric mixer until creamy. Add milk, eggs, and vanilla extract; stir well. Stir in mashed potatoes. Add flour, baking powder, salt, nutmeg, and cinnamon. Stir using a sturdy spoon, as mixture will be thick. Refrigerate dough for 1 hour so that dough will be less sticky and easier to work with.
• Lightly flour a countertop and place plastic wrap on top of dough; roll out to desired thickness. Cut into strips or use a donut cutter to make traditional round donuts.
• Lower donuts carefully into the hot oil in batches. Fry until 1 side is golden brown, 2 to 3 minutes. Turn and continue frying until other side is golden, about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with remaining donuts.
• Transfer donuts to a wire rack to cool.