Potato Donuts Grandmas Recipes

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.

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.

MASHED POTATO DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in warm buttermilk. Add potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours. , Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm.

PENNSYLVANIA DUTCH POTATO DOUGHNUTS

Steps:

• In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour., Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.