Mashed Potato Doughnuts Spudnuts Food

SPUDNUTS

Steps:

• In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
• Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix well.
• In an upright mixer with a dough hook attachment. Add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix until well mixed, dough will be a bit sticky. Cover and let rise until doubled in size.
• Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in size.
• In a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar.

IDAHO SPUDNUTS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter. , In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. , Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface 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. , For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.

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.

MASHED POTATO DOUGHNUTS - SPUDNUTS

Steps:

• Sift first three ingredients together.
• Beat potatoes, eggs, sugar, melted butter together; add nutmeg and milk and stir.
• Add sifted ingredients and stir until just blended; chill.
• Preheat the oil to 375F in a large saucepan or stockpot.
• Place about 1/3 of the dough at a time on a lightly floured board, sprinkle surface lightly with flour and roll to 3/8" thickness (the dough should be just stiff enough to handle; the softer the dough, the more tender the doughnut).
• Cut with a doughnut cutter dipped in flour.
• Fry until golden brown.
• Drain on paper towels for a few seconds; roll in granulated or confectioners' sugar, if desired.

NORWEGIAN POTATO DOUGHNUTS

Steps:

• Reheat mashed potatoes.
• Stir in the butter or shortening into the potatoes in a small bowl.
• In mixing bowl, beat eggs and sugar 3-4 minutes until eggs are pale yellow.
• Stir in the buttermilk and vanilla.
• Stir in the potatoes.
• Stir in the flour, baking powder and soda, salt and nutmeg.
• Cover and refrigerate at least 1 hour.
• Turn dough onto a floured surface and roll to ½ inch thickness.
• Cut with a donut cutter.
• Add the oil to 2 inch depth in a deep skillet or Dutch oven. (I like cast iron because the temperature stays constant).
• Heat oil to about 350 degrees.
• Fry donuts in batches but do not crowd in pan.
• Turn once until both sides are browned about 2-3 minutes on each side.
• Transfer with a slotted spoon to paper towels to drain.
• If desired you can roll in sugar or cinnamon sugar or glaze.
• These are best served warm.

SPUDNUTS

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110 to 115 degrees (or cool bath water temperature).Discard remaining cooking liquid. Mash potatoes without milk or butter.
• In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt.
• Add enough flour to form a soft dough.
• Place in a greased bowl, turning once to grease top.Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until double, about 20 minutes.
• Roll out on a floured surface to 1/2.
• inch in thickness. Cut with a floured 3-inch doughnut cutter.
• In an electric skillet, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
• Combine confectioners sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.
• Makes 4 dozen.

MASHED POTATO DROP DOUGHNUTS

Steps:

• In a bowl, combine potatoes, sugar, egg, sour cream and vanilla.
• Combine dry ingredients: stir into potato mixture. Heat oil in an electric skillet or deep-fat fryer to 375°F.
• Drop dough by teaspoonfuls, 5 to 6 at a time, into hot oil. Fry for 1 minute per side or until golden brown. Drain on paper towels.
• Roll in sugar if desired. Serve immediately.