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Potato Doughnuts

I don’t know whether this was clipped because Mom was interested in making doughnuts or because it was a way to use left over mashed potatoes.  I don’t remember her making doughnuts, but I’ve tried a few times.  Mainly it seemed like such a waste of a lot of cooking oil, shortening or lard….whichever I chose to use for frying.  I wasn’t ever able to make them like those I could get at the donut shop. Mine were always prettily heavy soaked with the cooking medium. 

Cooking something at 370° as opposed to 350° or 375° is interesting to me.  I don’t think it’s a typo.  Probably it’s easier to read an even number on a candy thermometer.

Potato Doughnuts

1 1/2 cup sugar
4 tablespoons butter
3 eggs
1 cup cold mashed potatoes
1 teaspoon nutmeg
5 teaspoons baking powder
5 cups enriched all-purpose flour
1 cup milk

Beat together sugar, butter and eggs until light and fluffy.  Add mashed potatoes and continue beating.  Sift together nutmeg, baking powder and flour.  Add to first mixture alternately with milk.  Roll out on floured board, cut with doughnut cutter.  Fry in deep fat at 370° until brown, turn and brown on other side.  Drain a few minutes on paper towels.  Put sugar in paper bag and add a few doughnuts at a time.  Shake to coat.  — Mrs. W. Fred Bolt, Isabel.

 

 

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