"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Potato Doughnuts Recipe

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This recipe for Potato Doughnuts, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Lautermilch
Added: Friday, January 30, 2009


3 eggs
3/4 C sugar
3 T shortening, softened
2 3/4 C sifted flour
4 tsp baking powder
1 tsp salt
1/4 tsp nutmeg
1 tsp mace
1 C mashed potatoes (unseasoned)

Shortening for deep frying

Beat eggs well.
Add sugar and shortening, beating well.
Sift together flour, baking powder and salt.
Add remaining ingredients and egg mixture, mixing well.
Chill dough 2 hours (or overnight).

Heat fat (shortening) to a temperature of 370 to 380.

Roll out dough to about 1/2 thickness and cut, using a doughnut cutter.

Fry until brown, turning when brown on first side.
Drain and place on paper towels to absorb excess fat.

To sugar doughnuts, shake doughnuts, one at a time, in a paper bag with granulated or confectioners sugar.

Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
This was always a favorite for big and little people! Grandpa usually made quite a mess, so it probably wasn't Grandma's favorite!




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