"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

POTATO DOUGHNUTS Recipe

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This recipe for POTATO DOUGHNUTS, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups hot mashed potatoes (mashed with milk and butter)
2-1/2 c. sugar
2 c. buttermilk
2 eggs, lightly beaten
2 T. butter or margarine, melted
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground nutmeg
tsp. salt
6-1/2-7 cups flour
Vegetable oil

Fast Fudge Frosting
4 c. xxx sugar
c. cocoa
tsp. salt
1/3 c. boiling water
1/3 c. butter or margarine, melted
1 tsp. vanilla

Directions:
Directions:
Combine potatoes, sugar, buttermilk and eggs. Stir in butter, baking soda, powder, nutmeg, salt and enough of the flour to form a soft dough. Turn onto a lightly floured surface; pat out to thickness. Cut with doughnut cutter. Heat oil and fry for 2 minutes per side or until browned. Place on paper towels. Dip tops of warm doughnuts in frosting.

 

 

 

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