Delicious Potato Doughnuts

Stephanie wanted me to post this recipe awhile ago and now I am finally getting around to it.  We only make these a couple of times a year but they are really good.  The mashed potatoes make them really moist and yummy.  They are pretty easy to make.  We cook them in a deep fat fryer, but you could also cook them in a skillet that has high enough sides.  I will admit that Kirk is our doughnut maker.  He makes the doughnuts and I frost them.

Delicious Potato Doughnuts

2 C. hot mashed potatoes
2 1/2 C sugar
2 C. buttermilk (you can just add two Tablespoons of vinegar or lemon juice to 2 c. or regular milk)
2 eggs, lightly beaten
2 T. butter or margarine, melted
2 t. baking soda
2 t. baking powder
1 t. ground nutmeg
1/2 t. salt
6 1/2 - 7 C. flour
Vegetable oil

In a large bowl, combine potatoes, sugar, buttermilk and eggs.  Stir in butter, baking soda, baking powder, nutmeg, salt and enough flour to form a soft dough.  Turn onto a lightly floured surface; pat out to 3/4 inch thickness.  Cut with a 2 1/2 inch floured doughnut cutter.  In an electric skillet, heat 1 inch of oil to 375 degrees.  Fry the doughnuts for 2 minutes per side or until browned.  Place on paper towels.


Fast Fudge Frosting

4 C. powdered sugar
1/2 C. baking cocoa
1/4 t. salt
1/3 C. boiling water
1/3 C. butter or margarine, melted
1 t. vanilla extract

Mix powdered sugar, cocoa and salt in a large bowl.  Stir in water, butter and vanilla.  Dip tops of warm doughnuts in frosting.  Put on cookie sheets to cool

Makes 4 dozen

We freeze the doughnuts in ziploc bags and then warm them in the microwave when we want to eat some. The kids love to eat them for breakfast on school mornings.