Potato Donuts Aka Tater Nuts Food

POTATO DONUTS AKA TATER NUTS

Steps:

• To make the donuts:.
• Boil the potatoes until fork tender. Set aside the cooking liquid. Push the potatoes through a food mill or mash by hand, leaving no lumps. Measure out 3/4 cup of mashed potatoes.
• In the bowl of a stand mixer, combine the mashed potatoes with 1/2 cup of flour and the egg.
• In a small pot, heat the 3/4 cup of potato water, sugar, butter, and salt over low heat until the butter has melted. Stir this mixture into the potato mixture and blend until smooth.
• Dissolve the yeast in the remaining 2 tablespoons of warm potato water. Add to the potato mixture. Mix in the mace and nutmeg and mix thoroughly.
• Add remaining flour a little at a time, with your mixer on low and fitted with the dough hook, until a stiff dough forms. Continue kneading until smooth and elastic.
• Remove dough to a greased bowl and place in a warm spot to rise until doubled in bulk, about one hour.
• Turn the dough onto a floured surface and roll to 1/2 inch thickness. Cut the dough with a floured biscuit or donut cutter. (I find this dough to be pretty soft, so I use a biscuit cutter since it's easier to move the full circle around than it is to move around the donut shape.).
• Cover and let rise until doubled in bulk, about 45 minutes.
• Heat a deep skillet or pot with 2 inches of oil to 375 degrees. Fry the donuts in batches (don't overcrowd the pan), flipping as needed until golden brown on both sides.
• Drain a paper towel lined plate.
• To make the glaze:.
• Heat the milk in a small saucepan until warm. Remove from the heat and stir in the powdered sugar and vanilla. Whisk together to form a glaze. Dunk the warm donuts in the glaze. Let sit for 5 minutes to set.

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.