Mashed potatoes make Sandy's doughnuts moist and dense. Roll them in sugar or cinnamon sugar when they're done.
If you like spiced doughnuts, feel free to add about 2 teaspoons of ground nutmeg and 3/4 teaspoon of cinnamon to the dough.
- 3 cups sugar
- 3 cups mashed potatoes
- 6 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups milk
- 8 cups flour
- 5 tablespoons baking powder
- vegetable oil for deep-frying
In a mixing bowl with an electric mixer, beat the sugar with the mashed potatoes until the dough is the consistency of paste. Add eggs and beat until well blended. Add 1/2 cup of vegetable oil, milk, flour and baking powder. More flour may be added if necessary.
Place dough on a lightly floured surface and roll to 1/2-inch thickness. Cut out with floured doughnut cutter.
Heat about 2 to 3 inches of vegetable oil to 370° on a deep-fat thermometer.
Drop doughnuts, 2 or 3 at a time, into the hot fat. Fry, turning once, for 3 minutes, or until golden brown. Drain on paper towels.
Shared by Sandy H.
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