Description
As a child, my husband loved going to his Aunt Kathy’s in hopes that she would be making his favorite old-fashioned potato donuts. These are light and flavorful. They are best served fresh and warm and enjoyed with a cup of hot coffee, tea, or cocoa. You can leave them plain, dust them with powdered sugar, white sugar and cinnamon, or drizzle them with a glaze.
Ingredients
- 2 quarts vegetable oil for frying
- 1 cup white sugar
- 4 tablespoons shortening
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup instant mashed potatoes
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 2 hrs 20 mins
Servings: 20