Folks were looking for potato doughnuts a while back – here’s an old clipping from a magazine to try. I’ve never made them, so it will be an adventure to whomever tries them out!
by MrSprockett
3 Comments
MrSprockett
For u/kind_replacement9852…
HumawormDoc
Thank you for posting this! I’m so glad this recipe shows at what temperature the oil should be for frying them.
icephoenix821
*Image Transcription: Magazine Clipping*
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#Potato Doughnuts about 3 cups all-purpose flour 1 cup mashed potatoes ½ cup sugar 2 tablespoons butter or margarine, melted 2½ teaspoons double-acting baking powder ¼ teaspoon salt ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon 2 eggs salad oil for deep frying cinnamon sugar vanilla ice cream (optional)
ABOUT 2½ HOURS BEFORE SERVING:
1. In large bowl combine 1 cup flour and next 8 ingredients. With mixer at low speed, beat just until blended. Increase speed to medium; beat 1 minute, occasionally scraping bowl with rubber spatula. Stir in 1¾ cups flour to make soft dough. 2. On well-floured surface with floured rolling pin, roll dough ½ inch thick. With 3½-inch floured doughnut cutter, cut dough into rings. Press trimmings and centers (“holes”) together; roll and cut until all dough is used. 3. Meanwhile, in 3-quart saucepan over medium heat, heat 3 inches salad oil to 370°F. on deep-fat thermometer (or heat oil; in (deep-fat fryer set at 370°F.). Fry doughnuts, a few at a time, in hot oil, turning with slotted spoon as soon as they rise to surface and turning often until golden brown (4 to 6 minutes). Drain on paper towels. 4. To serve, lightly sprinkle doughnuts with cinnamon sugar and top each with scoop of ice cream. Makes 12 doughnuts.
3 Comments
For u/kind_replacement9852…
Thank you for posting this! I’m so glad this recipe shows at what temperature the oil should be for frying them.
*Image Transcription: Magazine Clipping*
—
#Potato Doughnuts
about 3 cups all-purpose flour
1 cup mashed potatoes
½ cup sugar
2 tablespoons butter or margarine, melted
2½ teaspoons double-acting baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 eggs
salad oil for deep frying
cinnamon sugar
vanilla ice cream (optional)
ABOUT 2½ HOURS BEFORE SERVING:
1. In large bowl combine 1 cup flour and next 8 ingredients. With mixer at low speed, beat just until blended. Increase speed to medium; beat 1 minute, occasionally scraping bowl with rubber spatula. Stir in 1¾ cups flour to make soft dough.
2. On well-floured surface with floured rolling pin, roll dough ½ inch thick. With 3½-inch floured doughnut cutter, cut dough into rings. Press trimmings and centers (“holes”) together; roll and cut until all dough is used.
3. Meanwhile, in 3-quart saucepan over medium heat, heat 3 inches salad oil to 370°F. on deep-fat thermometer (or heat oil; in (deep-fat fryer set at 370°F.). Fry doughnuts, a few at a time, in hot oil, turning with slotted spoon as soon as they rise to surface and turning often until golden brown (4 to 6 minutes). Drain on paper towels.
4. To serve, lightly sprinkle doughnuts with cinnamon sugar and top each with scoop of ice cream. Makes 12 doughnuts.